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This cottage cheese omelet is a high-protein breakfast that’s easy to customize and turns out perfect every time.
Omelet with Cottage Cheese
Like everyone else, I've jumped on the cottage cheese train, and after a few omelets that didn't quite make it off the pan in one piece, this recipe has the ratios that hold up. It's the same idea behind my cottage cheese oatmeal, a high-protein breakfast that’s made with simple ingredients.
How to Make Cottage Cheese Omelet
- Whisk the eggs.
If you want a smooth omelet, blend the cottage cheese and add it to the whisked eggs. Otherwise, add it in the next step. - Cook the whisked eggs.
After letting them cook for 30 seconds, spread the cottage cheese on one side of the eggs so you can fold the other side over later. You’ll cook the eggs for about 5 minutes and the cottage cheese will melt.
Laura’s Omelet Tips
Here are my pro tips for a perfect omelet that doesn’t fall apart:
If you want a soft omelet without curds, blend the cottage cheese first, then mix it with the whisked eggs before cooking.
It helps the eggs cook evenly while keeping them from browning too much.
A non-stick pan is your best ally for keeping eggs from sticking and folding the omelet more easily.
If you’re adding mix-ins, make sure not to use more than ½ cup, or the omelet could fall apart when trying to fold it.
Mix-ins ideas
I recommend no more than ½ cup of mix-ins in this omelet, or it could break. Some tasty ideas are:
- bacon bits
- canned beans
- ham
- shredded Parmesan cheese
- sautéed spinach and mushrooms
- chopped chives
- onions
- bell peppers
Cottage Cheese Omelet Recipe (26g Protein)
Ingredients
- 3 large eggs
- ⅓ cup cottage cheese
- Pinch salt & pepper, to taste
Instructions
- In a medium bowl, whisk the eggs well. Season with salt and pepper and mix. For a smooth omelet without the cottage cheese curds, blend the cottage cheese until smooth. Then, add it to the whisked eggs.
- Heat a 9-inch non-stick pan over medium heat. Once hot, grease it with oil or spray. Pour the whisked eggs into the pan. Let the eggs cook for 30 seconds, then with a spoon, spread the cottage cheese on top of the eggs. I spread it as a thin layer on one side. Cook the eggs for 2 minutes, until the omelet looks nearly set. Fold the side without the cottage cheese over, and cook for another 2 minutes. Reduce the heat, cover, and cook for another minute or two. This will melt the cottage cheese inside.
- Remove the omelet from the pan onto a plate and serve.
Notes
- You can add up to ½ cup of mix-ins to this omelet.
Kelly says
this omelet with cottage cheese is delicious!