4 oz. (115g) spinach, frozen
2 tbsp. cottage cheese
1/8 cup (15g) walnuts
1 tsp. coconut oil
1 tbsp. lemon juice
salt and pepper
Heat a non-stick pan over medium heat and heat the spinach until defrosted. Then allow the spinach to cool down and squeeze out the moisture. Transfer the spinach into a hand blender and chop finely. Add in the eggs, season with salt and pepper and mix well.
Half the avocado, remove the stone and slice the flesh.
Heat the oil in the pan over medium-high heat and pour in the egg-spinach mixture. Fry the omelet until almost cooked, then flip and cook for another minute.
Transfer onto a serving plate and top with sliced avocado, cottage cheese and walnuts. Drizzle with the lemon juice, season with salt and pepper and serve.