These protein-packed Cottage Cheese Omelettes are a fun and easy twist on the classic egg omelette. They keep you full and energized all morning!
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.
This easy omelette recipe comes together quickly enough to enjoy even on busy days. It also helps you get in some veggies, and we all need more of those! It’s a big joke how much spinach cooks down but I love that because it lets me eat more than I would raw.
And do you know who else will enjoy this breakfast? Your best dog pal! Cottage cheese is lower in lactose, making it a healthy treat for dogs. They also enjoy eggs and spinach so this is perfect to make to share. Make one larger one and each eat half (and enjoy a Blueberry Banana Smoothie alongside just for you).
This recipe is the last in our series of recipes you can split with your dog, a celebration of the launch of Bone Appétreat – our dog food blog! We’re talking all things dog food, dog nutrition, and more – check it out!
Ingredients for Cottage Cheese Omelettes
All about the protein here! Eggs have healthy fats in the yolks and I go with a low fat cottage cheese to balance things out.
- Eggs: Eggs are one of the cheapest complete proteins there are, making them economical and tasty.
- 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.
You might be questioning the choice in cheese here – does cottage cheese melt? It doesn’t melt into stringy ooey gooey deliciousness like cheddar or mozzarella. However, it does get creamy and soft when heated. Even people who aren’t fans of eating it by the bowlful find the texture much better when warm.
How to make a Cottage Cheese Omelette
Omelettes are so easy to make. The key really is having a great nonstick skillet. If you’ve ever been frustrated by your eggs sticking to the pan, look into getting a new one (I love my GreenPans!). A good pan will make this recipe will be the easiest part of your day.
Step 1: Beat Eggs
Crack your eggs into a small bowl and add milk.
Whisk it good! The egg yolks and whites should be completely mixed together to make the best, most fluffy omelette.
Step 2: Wilt Spinach
Add olive oil to the skillet and then handfuls of spinach. Cook until spinach wilts down. It’ll only take about a minute! Once wilted, distribute spinach evenly around the bottom of the pan.
Step 3: Add Egg
Allow the bottom of the 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.
Step 4: Fold
Spoon cottage cheese onto one side of the omelette, allowing it to warm up slightly. Fold the omelette in half or into thirds. Season with salt and pepper, and serve immediately.
- Folding An Omelette: The easiest way I have found to fold an omelette is to slide half of the omelette out of the pan and halfway onto a plate, then fold the remaining half over itself!
- Spice It Up: A couple quick dashes of hot sauce take this to the next level.
- Low And Slow: Don’t heat your skillet too high. You want your eggs just set so they are the perfect texture.
- Dog-Friendly Tip: Skip the salt if making for your pooch. Season to taste on your plate after you share.
Breakfast (pairings) of Champions
- Bacon? Yup. That’s usually a great pairing for an omelette which is why I love serving this alongside smoky Eggplant Bacon!
- Toast is also an exceptional side dish for eggs. The crunchy bread is the perfect contrast to creamy eggs. I’ve got 5 Healthy Toast Toppings you can try.
- Much like bacon and toast, I like to mix up my textures so why not give No Bake Energy Bites a try!
- Sausage, but make it homemade vegan sausage.
- Still looking for more protein? Making your own Greek yogurt couldn’t be easier.
- 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
- Beat: Whisk together the eggs and dairy until smooth (the egg yolks and whites should be completely mixed together).
- Spinach: Add oil to a large saute pan over medium heat. Add spinach, cooking until it wilts down completely, about 1 minutes. 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 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.