Ingredients

• 0.5 cups instant oatmeal
• 0.25 cups cottage cheese
• 0.5 cups egg whites
• water , as needed
• 1 clove garlic , minced
• 0.5 teaspoons Italian seasoning
• 1 dash cayenne pepper
• salt and pepper to taste
• olive oil cooking spray
• 0.5 cups chopped mushrooms
• 1 cup chopped fresh spinach
• 2 slices Canadian bacon , diced
• 1 ounce crumbled feta cheese

Instructions

1. 1 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.
2. 2 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.
3. 3 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.

Nutrition per serving