Ingredients
8 eggs
2 cups low-fat cottage cheese
24 leaves baby spinach
1 tablespoon & 1 teaspoon chopped chives
1 dash basil
1 dash pepper
2 tablespoons & 2 teaspoons butter or margarine (for eggs)
2 tablespoons butter or margarine (for potatoes)
8 ounces frozen hashbrown potatoes
4 slices toast
Description
- Melt butter or margarine for hashbrown potatoes in a large skillet over medium heat.
- Add frozen hashbrowns to skillet and spread evenly in the pan.
- Finely chop spinach and set aside.
- Break eggs into a mixing bowl. Beat well.
- Sprinkle chives, basil and pepper over eggs. Add cottage cheese and spinach and mix together.
- Melt margarine for omelet in a non-stick skillet or omelet pan over medium-low heat.
- Turn hashbrown potatoes.
- Pour egg mixture into melted butter or margarine.
- Place bread in toaster.
- When eggs are solid around the edges, fold omelet. Continue cooking until the eggs are completely cooked.
- Serve omelet with hashbrown potatoes and toast.