These patties give you an interesting new way to eat healthy, protein-packed shrimp. I recommend that you make extra avocado corn salsa to add to everything else when you make this.

Serves 4

2 large eggs, beaten
¼ tsp. salt, divided
¼ tsp. black pepper, divided
2.5 oz. cottage cheese
1 tsp. Italian herbs
2 tsp. butter
1 oz. baby spinach
1 small garlic clove, peeled & crushed
2 tsp. olive oil
2 tbsp. Parmesan cheese, freshly grated
1 tbsp. green onion, sliced

Crack the eggs into a small bowl, beat until well combined and season with a pinch of salt and pepper. Set aside.

In another bowl, combine the cottage cheese with the Italian herbs and remaining salt & pepper. Set aside.

Heat a non-stick skillet over medium heat and add the butter. Once the butter is hot, add the spinach and garlic. Stir-fry the spinach for 1-2 minutes until it wilts. Then remove from the pan and set aside.

Return the skillet to medium heat and add the olive oil. Reduce the heat to medium-low and pour in the beaten eggs, tilting the pan to ensure the egg mixture spreads evenly across the base.

As the edges of the omelet start to set, gently lift them with a spatula to allow the uncooked eggs from the middle to run underneath and cook.

Once the center of the omelet starts to set, sprinkle the freshly grated Parmesan cheese, then top with the cooked spinach and the seasoned cottage cheese mixture.

Fold the omelet in half, reduce the heat to low, and continue cooking for a few minutes.

Gently slide the omelet onto a plate, top with the sliced green onions and serve.