Crack open the eggs into a bowl, add salt and pepper, low-fat milk and beat well.
Heat a frying pan and add spinach covering with a lid, wilt the leaves for a couple of minutes. Take them out and keep aside.
Coat the pan with cooking spray and pour in the beaten eggs, spread evenly all over the pan. Cook it for 2 minutes with a lid covering the pan.
Add wilted spinach to one half of of the omelette and allow it to cook for a minute until the edges turn crispy and the middle part is soft and well cooked.
Serve the omelette on to a plate, add in cottage cheese on the other half o the omelette and fold on to the spinach side.
Serve with a cup of sauteed mushrooms.
Pulse the cottage cheese into smooth if you prefer but not needed usually.You can also add finely chopped mushrooms while wilting spinach leaves.Low-fat cream cheese can also be used in place of cottage cheese.Drain the excess water from the cottage cheese before spreading on the omelette.