Ingredients

• lambs lettuce - 2 handfuls
• egg whites - 4 (whisked)
• water - 1 tbsp.
• coconut oil - 1 tsp.
• cottage cheese - 4 tbsp.
• horseradish - 1 tbsp.
• smoked trout - 4.5 oz. (125g)
• whole meal or gluten-free bread - 2 slices

Preparation Instructions

1. Remove tough stems from the lambs lettuce and set aside. In a small bowl, whisk the egg whites with the tablespoon of water.

2. Heat the coconut oil in a small frying pan over medium heat, then add in the eggs whites and cook for 4 minutes. Next, cover the frying pan with a lid and leave for another 2-3 minutes, until cooked.

3. Meanwhile, stir the cottage cheese with the horseradish, season with salt and pepper. Cut the trout into pieces and toast the bread.

4. Once omelet is cooked cut it into half. Spread the cottage cheese onto the toast, top with half the omelet, trout pieces and lambs lettuce. Season with salt and pepper, and serve.