Step 1

Crack open the eggs into a bowl, add salt and pepper, low-fat milk and beat well.

Step 2

Heat a frying pan and add spinach covering with a lid, wilt the leaves for a couple of minutes. Take them out and keep aside.

Step 3

Coat the pan with cooking spray and pour in the beaten eggs, spread evenly all over the pan. Cook it for 2 minutes with a lid covering the pan.

Step 4

Add wilted spinach to one half of of the omelette and allow it to cook for a minute until the edges turn crispy and the middle part is soft and well cooked.

Step 5

Serve the omelette on to a plate, add in cottage cheese on the other half o the omelette and fold on to the spinach side.

Step 6

Serve with a cup of sauteed mushrooms.