Ingredients

8 eggs
2 cups low-fat cottage cheese
24 leaves baby spinach
1 tablespoon & 1 teaspoon chopped chives
1 dash basil
1 dash pepper
2 tablespoons & 2 teaspoons butter or margarine (for eggs)
2 tablespoons butter or margarine (for potatoes)
8 ounces frozen hashbrown potatoes
4 slices toast

Description

1. Melt butter or margarine for hashbrown potatoes in a large skillet over medium heat.
2. Add frozen hashbrowns to skillet and spread evenly in the pan.
3. Finely chop spinach and set aside.
4. Break eggs into a mixing bowl. Beat well.
5. Sprinkle chives, basil and pepper over eggs. Add cottage cheese and spinach and mix together.
6. Melt margarine for omelet in a non-stick skillet or omelet pan over medium-low heat.
7. Turn hashbrown potatoes.
8. Pour egg mixture into melted butter or margarine.
9. Place bread in toaster.
10. When eggs are solid around the edges, fold omelet. Continue cooking until the eggs are completely cooked.
11. Serve omelet with hashbrown potatoes and toast.