Broccoli & cottage cheese omelet

Preparing: 2 servings

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• 2 large eggs
• 4 egg whites
• 2 tsp extra-virgin olive oil
• 1 ½ cup broccoli, chopped into small florets
• ½ cup low-fat, low-sodium cottage cheese, drained
• 2 tbsp fresh chives, chopped
• ¼ tsp black pepper

1. 1Prepare all fillings before heating the eggs. Whisk one whole egg and two whites with black pepper until evenly combined.
2. 2Heat half the olive oil in an 8-inch nonstick pan over medium heat. Add broccoli and 2 tablespoons water; cover for 3 minutes, then uncover and cook for 2 minutes until dry. Transfer the filling to a bowl; wipe excess moisture from the pan.
3. 3Lower to medium-low and add the remaining oil. Pour in the eggs; gently draw the set edges toward the middle and tilt the pan so uncooked egg fills the gaps, about 2–3 minutes.
4. 4When the base holds together, spread the filling over one half. Add drained cottage cheese and chives before folding. Choose cottage cheese with no more than 100 mg sodium per quarter cup. Keep the heat low while the top sets.
5. 5Cook until the eggs are fully set and the center reaches 160°F (71°C); fold gently and serve immediately. If needed, cover briefly over low heat to set the top without burning the bottom.