INGREDIENTS:

• 3 Large Egg Whites

• Salt & Pepper

• 1 Tsp. Olive Oil

• 1 Cup Baby spinach

• 1/4 Cup Cottage Cheese

• 2 Tbsp. Grated Parmesan Cheese

DIRECTIONS:

Whisk together egg whites and 1 tablespoon water; season with salt and pepper, and set aside. In a medium 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.