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.
Is Cottage Cheese Keto-Friendly?
Cottage cheese is keto-friendly like all other cheese. Cottage cheese is very low in carbs with only 2.3 grams of net carbs per 100 grams.
It’s also a great high-protein ingredient to add to keto 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 saucepan by rubbing a piece of absorbent paper onto the surface.
Return pan to medium heat with olive oil.
When olive oil is warm, add the egg mixture and cook the eggs, tilting the pan to spread the beaten egg 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 with cooked spinach and fresh seasoned cottage cheese.
Fold in the omelette and cook until cheese is melted and 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.
Have you made this omelette with cottage cheese? Share a comment or review below to let me know how it went.
Cottage Cheese Omelette
Posted In:Gluten freeKetoVegetarianButterCottage CheeseEggSpinachOne PanGluten-FreeGrain-FreeKetoKeto OptionLow-CarbSugar-FreeVegetarianBreakfastEasyUnder 10 Minutes
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