Shared recipe

Egg White Omelette with Avocado Toast

2 servings5 / 5HealthyBreakfastHigh-ProteinVegetarian

A spinach egg white omelette with smashed avocado on whole grain toast and fresh berries on the side.

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Time

per serving

One serving: 1/2 of the recipe

Toast the sourdough slices until golden brown.
In a small bowl, smash the avocado with the lime juice, a pinch of salt, and red pepper flakes.
Spread the mixture evenly over the toasted bread.

Heat half the olive oil in a non-stick skillet over medium heat. Sauté the garlic for 30 seconds, add spinach, and cook until just wilted. Remove from pan.
Whisk the egg whites with a pinch of salt and pepper. Add the remaining oil to the pan.
Pour in the egg whites. Cook until the edges set, then spoon the spinach into the center.
Fold the omelette and slide onto plates.

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Tip 1 of 2

To make the egg whites extra fluffy, whisk them vigorously for 30 seconds until they develop small bubbles before pouring into the pan.

Tip 2 of 2

Fold the spinach into the eggs just before they are set to keep the leaves vibrant and prevent the omelette from becoming watery.

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