Heat a non-stick pan over medium heat and heat the spinach until limp (or defrosted, if using frozen spinach). Then allow the spinach to cool down and squeeze out any moisture.
Transfer to a board or hand blender and chop finely.
In a bowel or blender add in the eggs, season with salt and pepper and mix well.
Spray pan with Frylight and heat over medium-high heat, pour in the egg-spinach mixture.
Fry the omelette 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.