Instructions

• Crack the eggs into a small bowl, beat until well combined, and season with a pinch of salt and pepper. Set aside.
• In another bowl, combine the cottage cheese with the Italian herbs and remaining salt and pepper. Set aside.
• Heat a non-stick skillet over medium heat and add the butter. Once the butter is hot, add the spinach and garlic. Stir-fry the spinach for 1-2 minutes until it wilts. Remove from the pan and set aside.
• Return the skillet to medium heat and add the olive oil. Reduce the heat to medium-low and pour in the beaten eggs, tilting the pan to ensure the egg mixture spreads evenly across the base.
• As the edges of the omelet start to set, gently lift them with a spatula to allow the uncooked eggs from the middle to run underneath and cook.
• Once the center of the omelet starts to set, sprinkle the freshly grated Parmesan cheese, then top with the cooked spinach and the seasoned cottage cheese mixture.
• Fold the omelet in half, reduce the heat to low, and continue cooking for a few minutes.
• Gently slide the omelet onto a plate, top with the sliced green onions, and serve.