Ingredients
Scale
- 2 large Eggs (beaten)
- 1/4 teaspoon Salt (divided)
- 1/4 teaspoon Pepper (divided)
- 1/3 cup Cottage Cheese
- 1 teaspoon Italian Seasoning
- 2 teaspoons Butter
- 1 cup Baby Spinach
- 1 Small Garlic Clove (peeled, crushed)
- 2 teaspoons Olive Oil
- 2 tablespoons Parmesan Cheese (freshly grated)
- 1 tablespoon Green Onion (sliced)
Instructions
- Crack the eggs into a small bowl, then beat them until the yolks and whites are combined. Add half of the salt and pepper, and set aside.
- In another bowl, mix the cottage cheese with the remaining salt, pepper, and Italian seasoning. Set aside.
- Heat a non-stick skillet over medium heat and melt the butter. Sauté the spinach and crushed garlic for about 1-2 minutes until the spinach wilts.
- Wipe the skillet clean, add olive oil, and reduce the heat to medium-low. Pour in the beaten eggs, tilting the pan to coat the surface.
- As the eggs begin to set, lift the edges with a spatula to allow uncooked eggs to flow underneath.
- Once most of the omelette is firm, sprinkle half of the Parmesan on one side and layer the sautéed spinach and cottage cheese mixture on top.
- Fold the omelette over and cook on low until the cheese melts.
- Gently slide the omelette onto a plate, adjust the seasoning if desired, and garnish with green onions.
Notes
For best flavor, use fresh ingredients. You can substitute cottage cheese with ricotta for a different texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 370mg