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Egg-White Omelet with Spinach and Cottage Cheese


This yolkless omelet packed with spinach and low-fat cottage cheese is a healthy start to the day.

  • Servings: 1

Source: Everyday Food, April 2008


  • 3 large egg whites
  • Coarse salt and ground pepper
  • 1 teaspoon olive oil
  • 1 cup packed baby spinach
  • 1/4 cup low-fat (1%) cottage cheese
  • 2 tablespoons grated Parmesan


  1. In a medium bowl, whisk together egg whites and 1 tablespoon water; season with salt and pepper, and set aside.

  2. In a medium nonstick skillet, heat oil over medium-high. Add spinach, and season with salt and pepper; cook until wilted and tender, 1 minute. Add egg whites; cook until nearly set, using a flexible heatproof spatula to pull sides of omelet toward center as uncooked egg whites run underneath, 1 to 2 minutes.

  3. Dollop cottage cheese on top of omelet, sprinkle with Parmesan, and season with salt and pepper. Gently slide omelet onto a serving plate, folding it over on itself by tipping skillet slightly.

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