Egg White Omelet with Spinach and Cottage Cheese
- 3 lg. egg whites
- salt and ground pepper
- 1 tsp. olive oil
- 1/4 C. low-fat cottage cheese
- 1 C. packed baby spinach
- 2 Tbs. grated Parmesan cheese
In medium bowl, whisk egg whites and 1 tablespoon water together; 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 white; cook until nearly set, using flexible heat-proof spatula to pull sides of omelet toward center as uncooked egg whites run underneath, 1 to 2 minutes. Place 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.