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