Eggs: 100g (2 large), Egg whites: 60g (2 large), Cottage cheese: 60g (1/4 cup), Spinach: 30g (1 cup, fresh), Cherry tomatoes: 50g (5 small, halved), Green onions: 10g (1 tbsp, chopped), Olive oil: 5ml (1 tsp), Dried basil: 1g (1/4 tsp), Garlic powder: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Fresh basil: 5g (1 tbsp, chopped, for garnish)
1. In a bowl, whisk together 100g eggs and 60g egg whites with 1g salt, 1g black pepper, 1g dried basil, and 1g garlic powder until well combined. 2. Heat 5ml olive oil in a non-stick skillet over medium heat. 3. Add 10g chopped green onions and cook for 1 minute. 4. Add 30g spinach and cook until wilted, about 1 minute. 5. Pour the egg mixture into the skillet, tilting to ensure even distribution. 6. As the eggs begin to set, use a spatula to gently lift the edges, allowing the uncooked egg to flow underneath. 7. When the omelette is almost set but still slightly runny on top, spoon 60g cottage cheese over half of the omelette. 8. Sprinkle 50g halved cherry tomatoes over the cottage cheese. 9. Fold the other half of the omelette over the filling. 10. Cook for another minute, then slide onto a plate. 11. Garnish with 5g chopped fresh basil.
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