Herbed Egg Wrap with Cottage Cheese & Avocado

Ingredients

• 2 large (100 g) eggs
• 1 tsp (5 ml) extra-virgin olive oil
• 5 1/2 oz (150 g) fresh spinach
• 1 oz (30 g) baby spinach
• 1/2 oz (15 g) red onion, sliced
• 1 tsp (5 ml) red wine vinegar
• 4 oz (120 g) cottage cheese, 2%
• 1 3/4 oz (50 g) avocado, sliced
• 1 tbsp (3 g) fresh dill

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Method

1. Beat the eggs, pour them into the olive oil and cook 3 minutes on a low heat, until pale golden underneath and dry on top.
2. Wilt the fresh spinach in the pan 2 minutes, squeeze dry.
3. Turn the thinly sliced red onion in the red wine vinegar 5 minutes, until bright pink.
4. Beat the cottage cheese with a fork until creamy.
5. Spread the cottage cheese on the egg sheet, lay the sliced avocado, spinach and onion down the middle, scatter the dill, roll tight. Eat warm, with baby spinach alongside.