Ingredients
3 large egg whites
Coarse salt and ground pepper
1 teaspoon olive oil
1 cup packed baby spinach
1/4 cup low-fat (1%) cottage cheese
2 tablespoons grated Parmesan
Preparation
In a medium bowl, whisk together egg whites and 1 tablespoon water; season with salt and pepper, and set aside.
In a medium nonstick skillet, heat oil over medium-high. Add spinach, and season with salt and pepper; cook until wilted and tender, 1 minute. Add egg whites; cook until nearly set, using a flexible heatproof spatula to pull sides of omelet toward center as uncooked egg whites run underneath, 1 to 2 minutes.
Dollop cottage cheese on top of omelet, sprinkle with Parmesan, and season with salt and pepper. Gently slide omelet onto a serving plate, folding it over on itself by tipping skillet slightly.
