Spinach & Feta Protein Omelette

Whisk the Base: In a small bowl, whisk the eggs with the almond milk. Season with sea salt, black pepper, and crushed garlic seasoning until the mixture is well combined and slightly frothy.

Heat the Pan: Lightly coat a non-stick pan with cook-and-spray and set over medium heat.

Cook the Omelette: Pour the egg mixture into the pan. Cover with a lid for a minute or two—this traps steam to ensure the omelette cooks evenly and remains exceptionally fluffy. Once set, carefully remove the omelette from the pan and set aside.

Sauté the Filling: In the same pan, add the baby spinach. Lightly season with salt and garlic seasoning and sauté for a minute until just wilted. In a separate bowl, mix the spinach into the cottage cheese.

Assemble: Place the wilted cottage cheese spinach onto one half of the omelette and sprinkle with the crumbled feta cheese.

Garnish: Fold the omelette over the filling and top with a dusting of Everything Bagel Sprinkle before serving.