Inspired by my boxing advisor and camp coordinator—and son of the legendary Kevin Rooney, who was a welterweight contender and also trained Mike Tyson—this omelet is protein packed, colorful, and spicy! I wasn’t sure about the cottage cheese, but once you taste this, you’ll be hooked.
Makes: 1 serving
Serving size: 1 omelet
Prep time: 10 minutes
Cook time: 5 minutes
INGREDIENTS
1⁄2 cup egg whites
pinch of kosher salt
pinch of freshly ground black pepper
1 tsp diced jalapeño
1⁄4 cup organic low-fat cottage cheese, drained
2 tbsp pico de gallo
1 tsp red pepper flakes
DIRECTIONS
1 In a bowl, whisk together the egg whites, salt, and pepper.
2 Spray a skillet with nonstick cooking spray. Place the skillet on the stovetop over medium-high heat and quickly pour the egg mixture into the skillet. While sliding the skillet back and forth rapidly over the heat, quickly stir the eggs with a spatula to spread them over the bottom of the skillet as they thicken. Let sit on the burner for a few seconds to lightly brown the bottom of the omelet. (Don’t overcook the eggs; the omelet will continue to cook after folding.)
3 Add the jalapeño and cottage cheese to half the egg, cover the skillet, and cook until the cheese becomes creamy, about 1 to 2 minutes. Fold the other half of the egg over the jalapeño and cottage cheese.
4 Remove the omelet from the skillet, top with the pico de gallo and red pepper flakes, and serve immediately.
per serving