Ah yes, this one is easy to make.
You need 5 egg whites, a half cup of chopped spinach, two Tbsp of fat free cottage cheese, fat free cooking spray, a pinch of garlic, a pinch of salt ( a small pinch, watch your sodium!) Black pepper, and a tiny tiny tiny pinch of fat free grated parmesan! Obviously, you will also need a pan and a flipper.
To make an omelette that doesn't break or stick to the pan, I always set the heat a little lower. Burning = sticking and breaking. Oh the wonderful education you get from working at ihop in high-school.
Mix your egg whites and spinach in a bowl with the garlic. Spray your pan and heat it up. Pour your spinach/eggs into the pan and let it sit for about 5min. Seriously, don't mess with it, it will make your omelet a scramble. Once the eggs seem solid on the bottom and start to bubble the edges, spread your cottage cheese down one side, away from the edges. Add your salt and pepper. Let this sit for a minute or two. Next, loosen up the edges of your eggs with your spatula/burger flipped/ whatever that cooking utensil with the flat end and the handle is called. Make sure your circle of eggs can slide around without breaking. If so, tilt your pan toward the spatula and fold that side of eggs over on top of the other. Yes, I just assumed you didn't know how to fold an omelet. Don't be offended.
The guts of your omelet may spill as the cottage cheese heats up. Don't worry, just scrape the off the pan and pile it back on top the eggs. No big deal. Be sure to flip your omelet over one last time so that both sides are a little browned. Then, dump it on your plate, add your tiny bit of parmesan, and eat.
Tada!! Healthy, tastey breakfast!
You need 5 egg whites, a half cup of chopped spinach, two Tbsp of fat free cottage cheese, fat free cooking spray, a pinch of garlic, a pinch of salt ( a small pinch, watch your sodium!) Black pepper, and a tiny tiny tiny pinch of fat free grated parmesan! Obviously, you will also need a pan and a flipper.
To make an omelette that doesn't break or stick to the pan, I always set the heat a little lower. Burning = sticking and breaking. Oh the wonderful education you get from working at ihop in high-school.
Mix your egg whites and spinach in a bowl with the garlic. Spray your pan and heat it up. Pour your spinach/eggs into the pan and let it sit for about 5min. Seriously, don't mess with it, it will make your omelet a scramble. Once the eggs seem solid on the bottom and start to bubble the edges, spread your cottage cheese down one side, away from the edges. Add your salt and pepper. Let this sit for a minute or two. Next, loosen up the edges of your eggs with your spatula/burger flipped/ whatever that cooking utensil with the flat end and the handle is called. Make sure your circle of eggs can slide around without breaking. If so, tilt your pan toward the spatula and fold that side of eggs over on top of the other. Yes, I just assumed you didn't know how to fold an omelet. Don't be offended.
The guts of your omelet may spill as the cottage cheese heats up. Don't worry, just scrape the off the pan and pile it back on top the eggs. No big deal. Be sure to flip your omelet over one last time so that both sides are a little browned. Then, dump it on your plate, add your tiny bit of parmesan, and eat.
Tada!! Healthy, tastey breakfast!
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