Cottage Cheese Omelette (25g Protein)
By Carine Claudepierre
Published on 07/28/2022 - Last updated on 04/11/2023
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This Cottage Cheese Omelette recipe is the best high-protein, low-carb breakfast ever. It’s a delicious omelette filled with fresh cottage cheese, garlicky spinach, and Parmesan cheese.
Omelettes are the perfect breakfast or side dish, and they can be filled with anything.
Like my spinach omelette, kale omelette, Feta Spinach Omelet, or Greek omelette, this omelette is a very easy egg recipe filled with a high-protein filling made from cottage cheese.
Is Cottage Cheese Healthy?
Cottage cheese is low in carbs like all other cheese. Cottage cheese contains only 2.3 grams of net carbs per 100 grams.
It’s also a great high-protein ingredient to add to breakfast recipes.
How To Make Cottage Cheese Omelette
As always, it’s quick and easy to make omelette and a delicious healthy breakfast to be full till lunchtime.
Ingredients
All you need to make a Cottage Cheese Omelette are:
- Eggs – I always pick large free-range eggs for a better taste.
- Cottage Cheese – Feel free to use low-fat if you watch calories and fat.
- Spinach – I am using fresh baby spinach leaves, finely chopped. You can also use frozen spinach or large fresh spinach leaves.
- Parmesan Cheese – Parmesan brings the best flavor, but you can use other similar dry cheese.
- Dried Italian Herbs
- Garlic
- Salt And Pepper
- Scallion – Also known as green onion, this is a must-add ingredient in cottage cheese omelette.
Seasoning The Cottage Cheese
Since cottage cheese is pretty bland in flavor, it’s better to stir cottage cheese, salt, pepper, and Italian herbs before using them in the recipe.
Set it aside in the fridge and let the flavors blend.
Crack the eggs in a bowl, season with salt and pepper, and store them in the fridge.
Cooking The Spinach
Warm a non-stick pan over medium heat with butter, add the spinach and garlic, and cook until the leaves have wilted.
When the spinach is cooked, use a slotted spoon to set it aside on a plate.
Cover the plate with foil to keep the spinach warm.
Making The Omelette
Clean the frying pan by rubbing a piece of absorbent paper onto the surface.
Return the pan to medium heat with olive oil.
When the olive oil is warm, add the egg mixture and cook the eggs, tilting the pan to spread the beaten eggs all over the pan.
Cook for 2 to 3 minutes or until there are no more uncooked eggs in the pan.
Then cover half of the omelette surface with Parmesan cheese and top it with cooked spinach and fresh seasoned cottage cheese.
Fold in the omelette and cook until the cheese is melted and the cottage cheese is lukewarm.
Serving
Serve this cottage cheese omelette with some toppings or sides, including:
- Hot Sauce
- Chopped Tomatoes
- Freshly Chopped Scallions
- Chopped Parsley
Storage Instructions
You can store leftovers in the fridge in a sealed container and rewarm them in a warm non-stick pan the next day.
Frequently Asked Questions
Below are your most frequent questions about this recipe:
Yes, you can cook the frozen spinach. No thawing is needed.
Also, make sure to discard any spinach water released during cooking – don’t add watery spinach to an omelette.
Yes, if you are after a high-protein low-fat breakfast, you can use low-fat cottage cheese and low-fat grated cheese as a swap for Parmesan.
More Egg-Based Recipes
Feel free to try some of my breakfast egg recipes below:
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Cottage Cheese Omelette
Ingredients
- 2 large Eggs beaten
- ¼ teaspoon Salt divided
- ¼ teaspoon Pepper divided
- ⅓ cup Cottage Cheese
- 1 teaspoon Italian Seasoning
- 2 teaspoons Butter
- 1 cup Baby Spinach
- 1 Small Garlic Cloves peeled, crushed
- 2 teaspoons Olive Oil
- 2 tablespoons Parmesan Cheese freshly grated
- 1 tablespoon Green Onion
Instructions
- Crack and beat the eggs in a small bowl. Season with salt and pepper and set aside in the fridge while cooking the vegetables.
- In another bowl, add cottage cheese, salt, pepper, and Italian herbs. Stir it and set it aside in the fridge.
- Heat a non-stick skillet over medium heat and warm the butter. When hot, add spinach, crushed garlic a pinch of salt and pepper.
- Stir fry for about 1-2 minutes until wilted. Take off the skillet and set it aside on a plate. Cover with a piece of foil to keep warm.
- Rub a piece of absorbent paper all over the pan to clean.
- Return pan to medium heat, add olive oil, warm, and spread it evenly into the pan, tilting the pan in a rotating motion.
- Reduce to medium-low heat, add beaten eggs and tilt the pan again to spread the egg mixture all over the pan.
- When the sides of the omelette are set and start to dry out, lift them with a spatula to let the uncooked eggs from the middle run under and cook.
- Once the middle of the omelette starts to set, sprinkle the freshly grated Parmesan on one half of the omelette and top with cooked spinach and seasoned cottage cheese.
- Fold the omelette in half, reduce to low heat and keep cooking until Parmesan cheese is melted and cottage cheese is slightly lukewarm.
- Gently slide on a plate and adjust seasoning, adding more salt, pepper, fresh green onion slices, and a pinch of chili flakes for spiciness if desired.
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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SO good! Made this today and it was filling but not too heavy. Will make this again!
Thanks for the great recipe, Carine. I lean toward a Mediterranean style diet and am often looking for new omelette ideas. I used frozen spinach which I had on hand. Your recipe was easy to follow. The cottage cheese omelette was exceptional with just the right balance of taste and texture. 5 stars. All the best, Jim
Gurl this is too good for an omelette 😳😳no seriously, this is amazing!!! Savory gallore
Omelets are my fav breakfast, so I’m so happy you’re making so many of them! I’ve tried all your recent recipes and they are all amazing. I wish I could give them all 10 stars