Cottage Cheese, Spinach and Tomato Omelet
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 345.8
- Total Fat: 2.2 g
- Cholesterol: 6.7 mg
- Sodium: 1,322.6 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 2.5 g
- Protein: 59.2 g
View full nutritional breakdown of Cottage Cheese, Spinach and Tomato Omelet calories by ingredient
Introduction
This is amazing, and perfect for my habit of getting up and making breakfast before class! I also LOVE it for dinner! This is amazing, and perfect for my habit of getting up and making breakfast before class! I also LOVE it for dinner!Number of Servings: 1
Ingredients
-
1.5 cups of Egg Substitute
3/4 cup of 1% Cottage Cheese
1/4 cup of Raw Onions Chopped
1/2 cup Spinach - cooked, OR
1 cup Spinach Raw (if raw, make sure you heat it up in the pan before you start your omelet- make it nice and wilty!)
6 Cherry Tomatoes (diced)
Pam or Other Non-Stick Cooking Spray
Directions
Makes 1 HUGE and delicious Omelet!
Heat pan with good amount of cooking spray on burner at a high setting (I usually use between 6 and 8 on a scale of 1-10).
When cooking spray is sizzling, add in the 1.5 cup of egg substitue and the 1/4 cup of raw chopped onions.
Make a traditional omelet - let the bottom of the omelet fry, occasionally lifting up the corners and tilting the liquid egg underneath to also cook.
When your omelet is close to perfection, or almost to the color of brown you like on the bottom, put 1/5 cup of Cottage Cheese (try not to get too much of the liquid), the 1/2 cup of Cooked Spinach, and the chopped tomatoes evenly on 1/2 of the omelet. While still in the pan, let it cook like this for another 1-2 minutes, softening and warming all the ingredients!
Next, flip the bare half of the omelet over onto the full side, creating that perfect half circle!!
Now you're done! Slide that bad boy onto a plate, top off with the remaining 1/4 cup of Cottage Cheese, and you have a delicious, low fat, and amazing huge omelet all for your enjoyment! If I can do it, you can, believe me! <3
Heat pan with good amount of cooking spray on burner at a high setting (I usually use between 6 and 8 on a scale of 1-10).
When cooking spray is sizzling, add in the 1.5 cup of egg substitue and the 1/4 cup of raw chopped onions.
Make a traditional omelet - let the bottom of the omelet fry, occasionally lifting up the corners and tilting the liquid egg underneath to also cook.
When your omelet is close to perfection, or almost to the color of brown you like on the bottom, put 1/5 cup of Cottage Cheese (try not to get too much of the liquid), the 1/2 cup of Cooked Spinach, and the chopped tomatoes evenly on 1/2 of the omelet. While still in the pan, let it cook like this for another 1-2 minutes, softening and warming all the ingredients!
Next, flip the bare half of the omelet over onto the full side, creating that perfect half circle!!
Now you're done! Slide that bad boy onto a plate, top off with the remaining 1/4 cup of Cottage Cheese, and you have a delicious, low fat, and amazing huge omelet all for your enjoyment! If I can do it, you can, believe me! <3
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Why is there so much sodium? The only ingredient that should contain sodium is the cottage cheese, and while often high, I didn't think it would be that high! Looks like a yummy recipe ... I'm looking forward to trying it, but like others, I'll use regular eggs instead. Thanks for sharing! - 1/22/17
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JOEGUZ-SPARK
Thanks for the inspiration, I've never used cottage cheese in an omelette before. I'm not into egg substitutes, so I used my standard 4 free-range brown eggs, a little tarragon and parsley, cottage cheese and tomatoes. So creamy and great but I dashed some sriracha sauce over the top for extra zip. - 6/11/16
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CLAY10237
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HPY2BE
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JUDY1260
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CHERRIET
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MYTHYMENOW
