1 Serving

 

Nutrition Per Serve 

248 Calories 

19.8g Protein 

4.1g Carbs 

 

What you'll need 

• 2 large eggs 

• 1 tablespoon whole or 2% milk 

• 1/8 teaspoon salt 

• Pinch freshly ground black pepper 

• 1/2 tablespoon unsalted butter 

• 1 cup baby spinach (about 30g) 

• 3 tablespoons cottage cheese 

 

The easy bit 

1. Place the eggs, milk, salt, and pepper in a medium bowl and whisk until completely mixed and the eggs are frothy. 
2. Melt the butter in a nonstick pan over medium-low heat. Tilt the pan so the butter evenly coats the bottom. 
3. Add the spinach and cook until wilted. 
4. Pour in the eggs and tilt the pan so the eggs coat the entire bottom. 
5. Gently move the cooked eggs to the centre of the pan with a spatula, creating waves. Lift the edges to let the uncooked eggs flow underneath. Cook for about 2 minutes until the edges are set and the centre is no longer runny. 
6. Remove the pan from the heat. Spoon the cottage cheese over half of the eggs. 
7. Use a spatula to gently fold the egg over the filling.  
8. Slide the omelette onto a plate and enjoy.