Cottage Cheese Omelette (25g Protein)
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, 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.
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
- 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.
Serve this cottage cheese omelette with some toppings or sides, including:
- Hot Sauce
- Chopped Tomatoes
- Freshly Chopped Scallions
- Chopped Parsley
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:
Can I Use Frozen Spinach?
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.
Can I Use Low-Fat Cheese?
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:
Have you made this omelette with cottage cheese? Share a comment or review below to let me know how it went.
Cottage Cheese Omelette
Want My Kitchen Equipment?
- 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 Leaves
- 1 Small Garlic Cloves peeled, crushed
- 2 teaspoons Olive Oil
- 2 tablespoons Parmesan Cheese freshly grated
- 1 tablespoon Green Onion
- 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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Posted In:ButterCottage CheeseEggSpinachOne PanGluten-FreeGrain-FreeHealthyKetoKeto OptionLow-CarbSugar-FreeVegetarianBreakfastEasyUnder 10 Minutes
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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