Cottage Cheese Spinach Omelet Wrap
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggs
- 1/4 cup low-fat or whole-milk cottage cheese
- 1 cup fresh baby spinach, roughly chopped
- 1 large whole-wheat or flour tortilla
- 1 teaspoon olive oil or butter
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Heat the olive oil or butter in a medium non-stick skillet over medium heat. Add the fresh baby spinach and a pinch of salt. Cook for about 1 to 2 minutes until the spinach has wilted and reduced in size. Remove the spinach from the pan and set it aside on a plate.
- In a small bowl, crack the two eggs and add the garlic powder, salt, and pepper. Whisk vigorously with a fork until the yolks and whites are fully combined and slightly frothy. This ensures a light and airy omelet texture.
- Wipe the skillet clean if necessary and return it to medium-low heat. Pour the egg mixture into the pan, swirling it around to cover the entire surface. Let the eggs cook undisturbed for about 2 minutes, or until the edges are set and the center is mostly firm.
- Once the egg base is stable, spread the cooked spinach and the cottage cheese evenly over one-half of the omelet. Allow it to sit for another 30 to 60 seconds so the cottage cheese warms through. Fold the other half of the omelet over the filling.
- Place your tortilla on a clean surface or warm it slightly in another pan. Carefully slide the omelet onto the center of the tortilla. Fold in the sides and roll the tortilla tightly like a burrito. You can return the wrapped tortilla to the skillet for 30 seconds per side to get a crispy, golden-brown finish.