Ingredients
Scale
- 2 large eggs
- 1/2 cup low-fat or 2% cottage cheese
- 1 tablespoon fresh chives, finely chopped
- 1/4 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 1 teaspoon unsalted butter or avocado oil
- Optional: 1/2 cup fresh baby spinach
Instructions
- In a medium mixing bowl, crack the two large eggs. Add the cottage cheese, sea salt, and black pepper. Use a whisk or a fork to combine the ingredients until the eggs are broken down and the cottage cheese is evenly distributed. Do not over-mix if you enjoy the small “curd” pockets of cheese, or feel free to use a blender for 5 seconds if you prefer a completely smooth, airy texture.
- Place a small non-stick skillet over medium-low heat. Add the butter or avocado oil and let it melt until it coats the bottom of the pan. If you are using spinach, toss it into the pan now and sauté for 1 minute until it just begins to wilt. Spread the spinach evenly across the surface of the pan.
- Pour the egg and cottage cheese mixture into the hot skillet. Let it sit undisturbed for about 2 minutes until the edges begin to set. Use a heat-resistant spatula to gently lift the edges, allowing any uncooked egg to run underneath. Once the top looks mostly set but still slightly moist, fold the omelette in half.
- Cook for another 30 to 60 seconds to ensure the center is warm and the cheese has softened. Slide the omelette onto a plate and garnish with fresh chives. Serve immediately or let it cool completely before placing it in a meal prep container for later use.
- Cook Time: 15 minutes