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These protein-packed cottage cheese omelettes are a fun and easy twist on the classic egg omelet. They have everything you need to keep you full and energized all morning, and you can customize them with your favorite mix-ins!
Pair it with vegan sausage gravy and a morning fruit salad for an epic breakfast!
save this recipe!Ready to start your morning with more protein, more veggies, and more deliciousness? You need this cottage cheese omelette in your life. We’re talking 20 grams of protein AND a full serving of veggies in each omelette.
Reader rating
“I have made this recipe, or a variation at least one or two times a week. It’s easy, tasty, and satisfying.” —Debbie
Here’s what you’ll need
It’s all about the protein here! Eggs have healthy fats in the yolks, and I use low-fat cottage cheese to balance things out (this is just an overview, grab the full recipe below!)
- Egg Base: Eggs are one of the cheapest complete proteins there are, making them economical and tasty. Mix them with a bit of milk, olive oil, salt, and pepper, and you will have a very tasty bite.
- Baby Spinach: Nutrient-packed spinach is such an easy way to get iron into your diet.
- Cottage Cheese: Low in fat as well as lactose, cottage cheese is easy to digest and high in protein.
Breakfast (pairings) of Champions
- Eggplant Bacon: Bacon? Yup. That’s usually a great pairing for an omelette, which is why I love serving this alongside smoky eggplant bacon.
- 5 Healthy Toast Toppings: Toast is also an exceptional side dish for eggs. The crunchy bread is the perfect contrast to creamy eggs.
- Homemade Vegan Sausage: If you’re not into bacon, sausage is another stellar side dish for eggs.
Easy Cottage Cheese-Filled Omelette
Ingredients
- 2 large eggs
- 1 Tbsp milk, 15 mL
- 1 tsp olive oil, 5 mL
- 1 cup fresh spinach, 30 g
- ¼ cup cottage cheese, 50 g
- salt and pepper, to taste
Instructions
- Beat: Whisk together 2 large eggs and 1 Tbsp milk until smooth (the egg yolks and whites should be completely mixed together).
- Spinach: Add 1 tsp olive oil to a large saute pan over medium heat. Add 1 cup fresh spinach, cooking until it wilts down completely, about 1 minute. Once wilted, distribute spinach evenly around the bottom of the pan.
- Egg: Reduce heat to medium/low, then pour eggs over the spinach. Allow bottom of eggs to slightly set, 2 to 3 minutes. With a spatula, gently push an edge of the egg up while tilting the pan to allow the liquidy egg on top to flow underneath. Repeat this around the edge of the pan until no liquid is left.
- Fold: Spoon ¼ cup cottage cheese onto one side of the omelette. Fold the omelette in half or into thirds (pro tip: slide half of the omelette out of the pan and halfway onto a plate, then fold the remaining half over itself). Season with salt and pepper. Serve immediately.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I have made this recipe, or a variation at least one or two times a week. It’s easy, tasty, and satisfying. A bit of mashed up avocado and some fresh fruit and breakfast is served, or as an easy dinner.
I’m so happy to hear it! It’s such a simple and nutritious breakfast 😀
Hi Sarah, apart from your popsicle recipe book, do you have any other books that I can purchase? I’m old school and much rather reading from a recipe book. Your recipes are amazing 😋
I have a cookbook coming out in July! You can sign up here to be the first to know when it releases 🙂
Oh my goodness, this was so good. I’m adding it to my breakfast rotations.
I’m so thrilled to hear it was a hit, Emily! Happy eating!
This was delicious!
I’m so happy to hear it was a hit, Amber!