Jump to Recipe

Light omelet made with cottage cheese, spinach, and tomatoes. A simple yet perfect and quickly prepared recipe for a well-balanced hearty breakfast or lunch.

Cottage cheese omelet filled with spinach and tomatoes.

I typically tend to grab a slightly sweeter breakfast, such as this yummy recipe right here: Blueberry Strawberry Overnight Oats.

Some mornings, however, I crave something slightly heartier. ;)

When cottage cheese is added to the omelet (some straight into your eggs), it creates a beautifully creamy texture and is exceptionally tasty!

Filled with baby spinach and cherry tomatoes, et voilà, you have a super scrumptious new recipe at your fingertips!

No need for further details, and ready to get started? Jump straight to the recipe card.

Tips for Preparation 

Here are some additional helpful tips for creating a successful cottage cheese omelet:

  • Use a small non-stick skillet to ensure the eggs can’t spread too much. Small pan equals thicker omelet. 😉
  • Don’t skimp on oil when cooking your omelet. This will further prevent sticking to the pan and falling apart.
  • As soon as the top layer has set completely (i.e., a thin, firm layer has formed on top, but the inside is not yet fully cooked), you may add the vegetables to one half of the omelet.
  • To ensure it doesn’t fall apart, wait until the omelet has firmed up and set just a tad more, then gently fold it in half using a spatula or turner.
  • You don’t necessarily have to fold the omelet in half. Alternatively, you may just slide it straight onto a plate as is. Totally up to the chef! 😉
Omelet with cottage cheese, tomatoes, and spinach on a plate with knife and fork.

More healthy breakfast recipes

Looking for similar simple and healthy breakfast ideas? Try these:

banana overnight oats with yogurt

cashew butter oatmeal

overnight oats with applesauce

raspberry chia overnight oats

Now on to the recipe. Have fun with it!

Cottage cheese omelet filled with spinach and tomatoes.

Cottage Cheese Omelette

A light omelet made with delightfully chunky cottage cheese, baby spinach, and cherry tomatoes. Enjoy as a hearty breakfast or a quick protein-packed lunch.
No ratings yet
Print Pin Rate
Total Time: 20 minutes
Servings: 1

Ingredients

  • 3 eggs
  • ⅓ cup cottage cheese slam-packed
  • 6 cherry tomatoes
  • 1 oz baby spinach
  • 1 tsp olive oil for frying
  • salt, black pepper

Instructions

  • Combine the eggs with half of the cottage cheese, salt, and pepper using a whisk or fork.
  • Heat a small skillet over low heat, then brush it with olive oil for a uniform coating (best to use a basting brush) and pour in the egg batter. Cook the eggs without stirring.
  • Cut the cherry tomatoes in half, then rinse, drain, and pat dry the baby spinach with a paper towel.
  • Once the top of your omelet has set, layer one half with the tomatoes, baby spinach, and the remaining cottage cheese. Allow to cook and set for a brief while longer, then gently fold in half.

Notes

Be very gentle when folding the omelet to ensure your dish doesn’t fall apart. Do not skimp on olive oil and, for best results, I’d advise using a non-stick frying pan.

Nutrition

Calories: 425kcal | Carbohydrates: 9g | Protein: 32g | Fat: 28g
Did you make this recipe?Please leave a rating and a comment below - I'd really appreciate that - thanks!