Breakfast Frittata with Mushrooms, Spinach and Cottage Cheese

Whisk the egg and egg whites in a small bowl. Set aside.

Heat a small, non-stick frying pan over a medium head and lightly spray with olive oil spray. Add the garlic, mushrooms and 1 tbs of water and cook for 2-3 minutes or until softened. Add the baby spinach, basil and a pinch of salt and pepper and cook, stirring, for 1 minute or until spinach is wilted. Pour over the egg mixture, cover with a lid and cook for 3-4 minutes, or until the egg is just set. Scatter over the cottage cheese and serve with wholemeal toast.