This omelette is beautifully crafted using one whole egg and two egg whites, featuring cherry tomatoes and spinach, enhanced with ricotta almond cheese, topped with avocado and cashew pesto.
1: In a bowl, combine one whole egg and two egg whites without overwhipping.
2: Add cherry tomatoes and spinach to the egg mixture.
3: Heat a non-stick pan and pour in the egg mixture.
4: Cook until the edges start to set.
5: Add ricotta almond cheese before folding the omelette.
6: Top the finished omelette with avocado and cashew pesto before serving.
