When I was younger my dad used to make giant, spaghetti omelettes for me and my mom to share. I called it a princess breakfast because he only ever made it on special occasions like mothers day or if I won a competition or something. And because it was A LOT of food. I’ve never made it myself and honestly forgot about them but randomly craved it one day. I healthified his version and specifically went to Whole Foods to get mozzarella style almond cheese since I don’t eat cheese haha. So so so good and deceptively filling.
- 1/2 cup lowfat cottage cheese
- 2 servings of hot, cooked whole wheat spaghetti
- 6 egg whites
- 1/2 tsp parsley
- black pepper
- 2 oz mozzarella style almond cheese (or cheese of choice)
Mix the lowfat cottage cheese with hot, cooked whole wheat spaghetti. Whisk together the egg whites, parsley, and black pepper to taste. Mix this with the spaghetti. Spray a pan with nonstick spray. Pour half your noodle egg mix in. Distribute the almond cheese (or cheese of choice) on top. Pour the rest of the noodle egg mix on top. Cook covered on a medium heat for 6-8 minutes, flip, and cook 2-4 more minutes. Slice and serve.
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