Chop baby spinach coarsely.
Whisk together egg, egg whites, and water.
Add onion powder, salt, pepper and whisk a bit more.
Put 1 tablespoon chicken broth or water into a small non-stick pan and heat over medium heat. Add chopped spinach.
Season with salt and pepper, stirring for 60 seconds until spinach leaves are tender and wilted.
Pour in egg mixture and cook until almost set.
Lightly lift up the perimeter of the omelet with a spatula, letting uncooked egg mixture run underneath.
Spread the cottage cheese on one side of the omelet.
Fold the other side over onto itself, covering the cottage cheese.
Remove to a serving plate and enjoy!
Since there is not a limit on how much of the green vegetable you may have at mealtime, feel free to eat more spinach, either cooked or raw topped with an HCG-safe salad dressing, as a side dish with your omelet.