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.
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Servings:
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
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