Description
Thin pancakes wrapped around a creamy, herbed cottage cheese filling, perfect for a savory brunch.
Ingredients
- 1/2 cup instant oatmeal
- 1/4 cup cottage cheese
- 1/2 cup egg whites water, as needed
- 1 clove garlic, minced
- 1/2 teaspoon italian seasoning
- 1 dash cayenne pepper
- salt and pepper to taste olive oil cooking spray
- 1/2 cup chopped mushrooms
- 1 cup chopped fresh spinach
- 2 slices canadian bacon, diced
- 1 ounce crumbled feta cheese
Directions
- 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.
