COTTAGE CHEESE & SPINACH OMELETTE - CALORIES:470 / P:53g F:23g C:13g

Written By Rachael Perks

INGREDIENTS:

  • 30g - Spinach

  • 15g - Parmigiano Reggiano Cheese

  • 150 - Whole Eggs

  • 100g - Egg Whites (Find these in the frozen section at the supermarket)

  • 2.5g - Ghee / Tallow / Avocado Oil (for cooking)

  • 150g - Low Fat Cottage Cheese (Bulla)

  • 5g - Fresh Herbs

  • 45g - Salsa

  • Salt & Pepper

METHOD:

Prepare by chopping the spinach, grating the parmigiano and whisking together the eggs, egg whites, salt and pepper in a small bowl.

Heat a non stick pan over medium heat and add cooking oil. Add the chopped spinach and saute for 2-3 minutes until wilted. Remove the spinach and set aside.

Pour the egg mixture into the same pan, tilting it to spread the eggs evenly. Allow the eggs to cook undisturbed for about 2-3 minutes until the edges start to set.

Spoon the low fat cottage cheese evenly over half of the omelette, along with the cooked spinach, grated parmigiano. Season with salt & pepper.

Using a spatula, carefully fold the other half of the omelette over the filling. Cook for another 2 minutes, or until the eggs are fully cooked.

Slide the omelette onto a plate and enjoy with fresh herbs and salsa.

CALORIES:470

P:53 F:23 C:13

Rachael Perks
Next

EGGS ON SOURDOUGH -CALORIES:482 / P:37g F:17g C:45g