Ingredients
1
1 servings
- •½ cup instant oatmeal
- •¼ cup cottage cheese
- •½ cup egg whites
- •water, as needed
- •1 clove garlic, minced
- •½ teaspoon Italian seasoning
- •1 dash cayenne pepper
- •salt and pepper to taste
- •olive oil cooking spray
- •½ cup chopped mushrooms
- •1 cup chopped fresh spinach
- •2 slices Canadian bacon, diced
- •1 ounce crumbled feta cheese
Instructions
- Blend the oatmeal, cottage cheese, and egg whites in a blender until smooth; add water as needed to keep the mixture moving. Add the garlic, Italian seasoning, cayenne pepper, salt, and black pepper; blend to combine.
- Prepare a saucepan with cooking spray and place over medium heat; cook the mushrooms in the hot pan until tender, 5 to 7 minutes; set aside.
- Prepare a large skillet with cooking spray and place over medium-high heat; cook the cottage cheese mixture in the hot skillet until bubbles begin to form on the top. Flip the pancake and cook until browned on the bottom; remove from heat. Spread the mushrooms over one half of the pancake; top the mushrooms with the spinach, Canadian bacon, and feta cheese. Fold the other half of the pancake over the fillings like you would an omelet.
Nutritional Facts
Per 1 servings
- Calories: 444
- Carbohydrate: 36g
- Fat: 15g
- Fiber: 6g
- Protein: 42g
- Sugar: 4g
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