Egg-White Omelet with Spinach and Cottage Cheese

Name: Egg-White Omelet with Spinach and Cottage Cheese
Ingredients: 3 large egg whites; Coarse salt and ground pepper; 1 teaspoon olive oil; 1 cup packed baby spinach; 0.25 cup low-fat (1%) cottage cheese; 2 tablespoons grated Parmesan

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By

Martha Stewart

Updated on July 21, 2020

Servings:

1

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

Ingredients

3 large egg whites
Coarse salt and ground pepper
1 teaspoon olive oil
1 cup packed baby spinach
¼ cup low-fat (1%) cottage cheese
2 tablespoons grated Parmesan

Directions

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.

Originally appeared: Everyday Food, April 2008

Egg-White Omelet with Spinach and Cottage Cheese

Ingredients

Directions

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