Cottage Cheese Omelette
This ultra-fluffy cottage cheese omelette is a quick, high-protein breakfast packed with around 30g of protein and ready in just 10 minutes. Creamy, light, and customizable, it delivers a satisfying start to your day without feeling heavy.
Ingredients
Omelette Base
- 3 large eggs room temperature
- 1/2 cup cottage cheese full-fat or low-fat (drained if watery)
- 1 pinch salt
- 1 pinch black pepper
- 1 tsp butter or avocado oil
Optional Add-ins
- 2 tbsp chopped spinach pre-cooked
- 2 tbsp mushrooms sautéed
- 2 tbsp diced turkey ham pork-free alternative
- 1 tbsp grated parmesan cheese
Instructions
- Crack the eggs into a bowl and add the cottage cheese. Blend for a smooth texture or whisk for a slightly chunky, creamy consistency.
- Add salt and pepper, then mix until fully combined.
- Heat a non-stick skillet over low heat and add butter or oil. Allow it to warm gently.
- Pour the egg mixture into the pan and let it cook undisturbed. The edges will set first while the center remains slightly soft.
- Once mostly set but still slightly glossy on top, add your chosen fillings to one side.
- Carefully fold the omelette in half using a spatula. Cook for another 30–60 seconds.
- Slide onto a plate and serve warm.
Notes
For best results, drain excess liquid from cottage cheese before mixing. Always cook on low heat to maintain a soft texture. Avoid overloading with fillings to prevent sogginess. Pre-cook vegetables like mushrooms and spinach to remove moisture.