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Cottage Cheese Omelette
Serves 1 |
A high protein and low carb breakfast.
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Ingredients:
| 1/3 cup cottage cheese |
| 1 teaspoon Italian seasoning |
| Salt, to taste |
| Ground black pepper, to taste |
| 2 teaspoons butter |
| 1 cup baby spinach |
| 1 clove garlic, peeled and crushed |
| 2 teaspoons olive oil |
| 2 eggs |
| 2 tablespoons grated parmesan cheese |
| 1 tablespoon sliced green onion |
Directions:
- Stir together the cottage cheese and Italian seasoning in a small bowl. Season with salt and pepper. Place in the refrigerator.
- Bring a non-stick skillet to medium heat. Melt the butter. Saute the spinach and garlic, sprinkle salt and pepper over top and cook for 1-2 minutes, until spinach begins to wilt. Transfer the spinach and garlic to a plate. Cover to keep warm.
- Wipe the skillet with a paper towel and return to the stovetop. Bring to medium heat, add pour in the olive oil. Swirl around to flatten. Reduce heat to medium-low.
- Crack and beat the eggs in a small bowl. Season with salt and pepper. Pour into the skillet and swirl around to coat skillet. Cook until eggs are set. Sprinkle the parmesan on one half of the eggs and top with the spinach. Spoon on the cottage cheese. Fold in half. Reduce heat to low and continue to cook until parmesan is melted.
- Gently slide the omelet to a plate and enjoy!
| Main Ingredient: | Egg |
| Cooking Method: | Stovetop |
| Course: | Breakfast, brunch |
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