Ingredients
Scale
- 4 large eggs
- 1 cup low-fat or 2% cottage cheese
- 1/2 cup liquid egg whites (for extra protein boost)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup fresh spinach, chopped
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
- Cooking spray or 1 teaspoon olive oil
- Fresh chives for garnish
Instructions
- Step 1: Blend the Base – Add the cottage cheese to a blender or use an immersion blender to process it until completely smooth. While you can leave the curds intact for a chunkier texture, blending it ensures a creamy, gourmet consistency that mimics a high-end omelet. Whisk the eggs and liquid egg whites into the smooth cottage cheese mixture until fully combined. Season with garlic powder and black pepper.
- Step 2: Sauté and Scramble – Heat a non-stick skillet over medium-low heat and coat with cooking spray or olive oil. Add the chopped spinach and sauté for 1 minute until wilted. Pour the egg and cottage cheese mixture into the pan. Let it sit for 30 seconds to set slightly, then use a silicone spatula to gently push the eggs toward the center. Continue cooking slowly to keep the eggs moist and tender.
- Step 3: Finishing and Plating – Just before the eggs are fully set, sprinkle the shredded cheese on top if using. Remove the pan from the heat; the residual heat will finish cooking the eggs without drying them out. Divide the mixture into two bowls or plates. Garnish with fresh chives and serve immediately, or portion into glass containers for a high-protein meal prep option.
- Cook Time: 15 minutes