03Oct
EASY SPINACH & EGG WHITE OMELETTE – PHASE 3
INGREDIENTS
3 egg whites
1 Tbsp. water
1 cup baby spinach
1 tsp. olive oil
salt & pepper
¼ cup low-fat cottage cheese
sprinkle of freshly grated Parmesan cheese,
if desired diced tomatoes, for serving
1 Tbsp. water
1 cup baby spinach
1 tsp. olive oil
salt & pepper
¼ cup low-fat cottage cheese
sprinkle of freshly grated Parmesan cheese,
if desired diced tomatoes, for serving
DIRECTIONS
In a medium bowl, whisk together egg whites and water. Season with salt and pepper.
In a nonstick skillet, heat oil over medium-high heat. Add spinach and season with salt and pepper.
Stir for a minute, until leaves are wilted and tender.
Add in egg whites and cook until almost set.
Using a spatula, lightly lift up sides around the outside of the omelet and let any uncooked egg whites run underneath.
Spread cottage cheese on top of the omelette in the middle, and sprinkle with parmesan.
Fold each side of the omelette over onto itself, covering the cottage cheese.
Serve with some diced tomatoes, if desired. Enjoy!
In a nonstick skillet, heat oil over medium-high heat. Add spinach and season with salt and pepper.
Stir for a minute, until leaves are wilted and tender.
Add in egg whites and cook until almost set.
Using a spatula, lightly lift up sides around the outside of the omelet and let any uncooked egg whites run underneath.
Spread cottage cheese on top of the omelette in the middle, and sprinkle with parmesan.
Fold each side of the omelette over onto itself, covering the cottage cheese.
Serve with some diced tomatoes, if desired. Enjoy!
Makes 1 serving
By Jess Arroyo
Leave a Reply