Mexican Avocado and Egg White Omelette

(Serves 1)


  • 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



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

Leave a Reply

Your email address will not be published. Required fields are marked *