Cottage Cheese Omelette
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This cottage cheese omelette is creamy and packed with 29 grams of protein for a satisfying breakfast. Blending the eggs with cottage cheese makes it extra fluffy, and you only need 5 main ingredients plus your favorite mix-ins.
I’ve been on a cottage cheese kick for a while now. Cottage cheese scrambled eggs? Love them. Cottage cheese quiche? So good. So naturally, the next step was trying a cottage cheese omelette… and oh my gosh, why did I wait so long?
Blending the eggs with cottage cheese makes this omelette unbelievably fluffy and creamy, and the end result is honestly one of my favorite omelettes I’ve ever made. It’s already become a regular in our breakfast rotation.
Table of Contents
Why You’ll Love This Cottage Cheese Omelette
- High in protein: Each omelette packs 29 grams of protein to keep you full and energized.
- Simple ingredients: You only need 5 main ingredients plus your favorite mix-ins.
- Customizable: Add veggies, cheese or herbs to make it your own.
- Quick breakfast win: Comes together in about 20 minutes and feels a little fancy without the effort.
Ingredients Needed
- eggs: three large eggs make the perfect single-serve omelette. Using high-quality eggs really makes a difference in flavor and color.
- cottage cheese: this adds creaminess and bumps up the protein. Full-fat gives the best texture, but low-fat works too.
- butter or oil: just a little for the pan to keep the omelette from sticking. Butter adds great flavor, but avocado oil or olive oil work as well.
- feta: brings a salty, tangy punch.
- red bell pepper: adds sweetness and a nice crunch.
- red onion: cooks down and gives the omelette a savory bite.
Flavor Variations
The options are endless when it comes to omelettes! Once you’ve mastered the base, you can mix in anything you love. Here are some tasty ideas:
- spinach + mushrooms + cheddar – sauté the veggies first for extra flavor, then top with melty cheddar.
- tomato + basil + mozzarella – think Caprese omelette. Add tomatoes, melt mozzarella and finish with fresh basil.
- ham + cheddar + chives – a classic, protein-packed option that feels like a simple Denver-style omelette.
- asparagus + parmesan – sauté the asparagus until tender, then sprinkle with parmesan for a bright, springy twist.
- turkey bacon + onion – caramelize the onions and add crispy turkey bacon for a sweet and smoky combo.
- sun-dried tomatoes + spinach + goat cheese – a savory, tangy mix that feels extra fancy with the creamy goat cheese.
How to Make Cottage Cheese Omelette
Step 1: Add the eggs, cottage cheese, salt and pepper to a blender and blend until the mixture is completely smooth and airy.
Step 2: Warm a nonstick skillet over medium-low heat with a little butter or oil. Pour in the blended eggs and let them slowly cook, gently pulling the edges inward as they begin to set.
Step 3: Once the top is mostly cooked, sprinkle your veggies, cheese or other mix-ins over one side of the omelette.
Step 4: Fold the omelette in half and let it cook a few more minutes so the fillings soften and the cheese melts. Slide onto a plate and enjoy!
Tips for the Best Cottage Cheese Omelette
- Blend well for maximum fluff: The smoother the mixture, the creamier and lighter your omelette will turn out.
- Cook low and slow: Keeping the heat on medium-low helps the omelette set evenly without browning too quickly.
- Use a nonstick pan: This makes flipping and folding so much easier, especially with a soft, fluffy omelette.
- Don’t overload the fillings: A little goes a long way. Too many mix-ins can make the omelette hard to fold.
- Cover to soften veggies: After folding, place a lid on the pan for a couple minutes to warm the fillings through.
Storage
This omelette is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave in short intervals until warmed through.
Frequently Asked Questions
Yes! Full-fat cottage cheese gives the richest texture, but low-fat or nonfat will still work. Just make sure to blend well so the omelette turns out smooth and fluffy.
You can, but the texture won’t be quite as airy. If you don’t have a blender, whisk the eggs and cottage cheese together very well until no large curds remain.
An 8-inch nonstick skillet works best for a single omelette. Anything larger can make the omelette spread too thin.
This omelette pairs well with something fresh and light on the side. Try my fruit salad, kale salad, avocado toast, or even some crispy roasted potatoes for a heartier breakfast. It also goes great with any of your favorite brunch staples!
This recipe is best enjoyed right after cooking, but leftovers can be stored in the fridge for up to two days and reheated gently in a skillet or microwave.
More Breakfast Recipes to Try
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Cottage Cheese Omelette
Ingredients
- 3 large eggs
- ¼ cup cottage cheese, I used full-fat
- ¼ teaspoon salt
- Pinch of black pepper
- Butter or oil, for cooking
Optional mix-in’s
- 2 Tablespoons crumbled feta
- ¼ cup chopped red bell pepper
- ¼ cup chopped red onion
Instructions
- Add the eggs, cottage cheese, salt, and pepper to a blender and blend until smooth (about 15–30 seconds). This makes the omelette extra fluffy and removes any cottage cheese curds.
- Heat a small nonstick skillet over medium-low heat and add a little butter or oil.
- Pour the blended egg mixture into the pan. Let it cook undisturbed for 1–2 minutes until the edges start to set. Gently lift the edges with a spatula and tilt the pan so the uncooked egg flows underneath. Keep repeating until most of the egg mixture is cooked. This takes about 7-8 minutes.
- Sprinkle your mix-in's over one half of the omelette. Carefully fold the omelette over, reduce heat to low and cover the pan with a lid for 3-4 minutes to help soften the veggies.
- Transfer to a plate and enjoy!
Notes
- Cottage cheese: Full-fat cottage cheese gives the richest flavor and creamiest texture, but low-fat works too.
- No blender? Whisk the eggs and cottage cheese very well until smooth. The omelette won’t be quite as fluffy but still delicious.
- Mix-ins: Keep fillings light so the omelette folds easily. Veggies like peppers, onions, spinach or tomatoes all work great, as do cheeses such as feta, cheddar or goat cheese.
- Cooking tip: Low and slow is key. Cooking on medium-low helps prevent browning and keeps the omelette tender.
- Storage: Best enjoyed fresh, but leftovers keep in the fridge for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
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