(Serves 1)
Ingredients:
- 1/2 a small, fresh tomato
- 1/4 of an avocado
- 1 small shallot
- 1/2 a green capsicum
- 1 cup of egg whites
- 2 tablespoons of cottage cheese
- Cumin, paprika and coriander
Method:
Using a deep pan and about 1/2 a tablespoon of olive oil, coat the bottom of the pan before removing the majority of the oil by wiping the pan with a paper towel to soak up excess fat whilst still keeping the pan non-stick. Lightly cook the vegetables (except for the avocado) with the cumin, paprika and coriander and once ready, pour into a small bowl. Keeping the heat on, wipe the pan again with a paper towel to remove any bits of vegetables before pouring in the egg whites. Leave to cook for a few minutes until small bubbles have broken up from the bottom to the surface. At this point, pour the vegetables back onto only one-half of the egg whites. Top with the cottage cheese and avocado before folding the omelette in half so that the fillings are in the centre.
Nutritional info:
Calories: 295
Fat: 10.8g
Protein: 32.1g
Carbs: 12.4g (9g net)
Fibre: 3.4g