Source: Chef Michel Nischan

The bite of watercress is delicious combined with the creaminess of the eggs.

Servings

2 eggs
4 egg whites
0.25 cup fresh chives (or scallion)
0.25 cup fresh dill weed
1 pinch salt
0.5 cup low fat cottage cheese
0.5 cup fresh watercress, chopped
1 tbsp grated Parmesan cheese
1 tsp canola oil

1 Whisk together the eggs, egg whites, chives or scallions, dill, and salt until evenly colored and foamy. In a separate bowl combine the cottage cheese, watercress, Parmesan and set aside.
2 Heat a skillet and add the oil to coat the bottom. Pour in the eggs, cover and cook for about 10 minutes.
3 When the edges of the omelet are firm and the center solid, spoon the watercress dill mixture onto the middle of the omelet. Using a spatula, fold half the omelet up and over the filling, cover and reduce the heat.
4 After about two minutes, flip the omelet to brown the other side for another 2 minutes. Serve immediately.

A traditional omelet that becomes lower in fat by using egg whites and low fat cottage cheese.