Cottage Cheese Omelette

No ratings yet

This fluffy cottage cheese omelette comes together fast and has 29 grams of protein to keep you full. Blend the eggs and cottage cheese, cook low and slow, then add your favorite mix-ins.

Prep Time5

Cook Time15

Total Time20

Course: Breakast

Cuisine: American

Diet: Gluten Free

Servings:

Author: Brittany Mullins

Equipment

blender

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