Ingredients

The following ingredients have 4 Servings
  • 2 large eggs
  • 1 tablespoon whole or 2% milk
  • 1/8 teaspoon kosher salt
  • Pinch freshly ground black pepper
  • 1/2 tablespoon unsalted butter
  • 1 cup baby spinach (about 1 ounce)
  • 3 tablespoons cottage cheese

Instruction

  • Place the eggs, milk, salt, and pepper in a medium bowl and whisk until the whites and yolks are completely mixed and the eggs are a bit frothy.
  • Melt the butter in an 8-inch nonstick frying pan over medium-low heat. Tilt the pan so the butter evenly coats the bottom. Add the spinach and cook until wilted, about 30 seconds. Pour in the eggs and immediately tilt the pan so the eggs coat the entire bottom.
  • Use a rubber or silicone spatula to gently drag and push the cooked eggs from the edges toward the center of the pan, making space for the uncooked eggs and forming waves in the omelet. Run a spatula under the edges, lifting up and tilting the pan to allow uncooked eggs to run under the cooked part. Cook until the edges are set and the center is wet but no longer loose or runny, about 2 minutes.
  • Remove the pan from the heat. Spoon the cottage cheese over half of the eggs. Use a spatula to gently fold the egg over the filling. Slide the omelet onto a plate.