*Cheesy Spinach Omelette - Darryl

Ingredients

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Water

  Plain, clean water

  3 tbsp or 44g

• Spinach

  Raw

  8 leaf or 80g

• Mushrooms

  Portabella, raw

  ¼ cup diced or 22g

• Butter

  Unsalted

  2 tbsp or 28g

• Cottage cheese

  Nonfat, uncreamed, dry, large or small curd

  1 cup or 145g

• Cheddar cheese

  3 tbsp, shredded or 21g

• Onion powder

  Spices

  12 ½ tbsp or 86g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Preheat broiler to high.
2. In a small bowl, whisk eggs and water until combined.
3. Heat a nonstick (broiler-safe) skillet over medium heat.
4. Add butter, then once it is sizzling, slowly pour in the egg mixture.
5. Reduce to low heat, cook ~5 minutes (or until eggs are set and light golden brown).
6. Remove from heat, sprinkle the omelette with cheese and seasonings, then place frying pan under the broiler ~1-2 minutes to melt the cheese.
7. Remove pan from the broiler, add spinach.
8. Using a spatula, gently fold the omelette in half, and roll it out of the pan and onto a serving plate.
9. Suggestion: serve with sliced avocado and crispy bacon (or add these prepared ingredients just before folding the omelette in half, if you prefer).

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