Recipe: High-Protein Cottage Cheese Omelet

updated Jan 29, 2020
High-Protein Cottage Cheese Omelet

Spooned into the center of a spinach-laced omelet, cottage cheese melts into a wholesome, creamy filling and adds an extra boost of protein.

Serves1

Prep3 minutes

Cook5 minutes

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(Image credit: Dan de Jesus)

If you’re still on the fence about cottage cheese and not quite ready to eat it on its own, this breakfast is a great, non-scary way to dip your toes into the water. When spooned into the center of a warm spinach-laced omelet, the cottage cheese curds instantly soften and melt against the eggs. It becomes creamy and ricotta-like, and adds richness and an extra punch of protein to this vegetarian omelet.

Cottage Cheese Provides an Extra Boost of Protein

If you haven’t yet considered cottage cheese as an omelet filling, I urge you to give it a try. Not just because this breakfast means kicking off the day with nearly 20 grams of protein, but also because it’s one of the most delicious things you can do with eggs.

To avoid overstuffing the omelet (and to keep breakfast simple), the spinach is sautéed and then cooked right into the eggs. Then, just before the omelet comes off the stove, a generous scoop of cottage cheese is spooned over the omelet, where the residual heat from the eggs makes it extra creamy.

As with any omelet, the key to success is using a small nonstick pan. An eight-inch pan is ideal, making a nice-sized omelet with just the right thickness. Anything larger makes for a much thinner omelet.

(Image credit: Dan de Jesus)

High-Protein Cottage Cheese Omelet

Spooned into the center of a spinach-laced omelet, cottage cheese melts into a wholesome, creamy filling and adds an extra boost of protein.

Prep time 3 minutes

Cook time 5 minutes

Serves 1

Nutritional Info

Ingredients

  • 2

    large eggs

  • 1 tablespoon

    whole or 2% milk

  • 1/8 teaspoon

    kosher salt

  • Pinch freshly ground black pepper

  • 1/2 tablespoon

    unsalted butter

  • 1 cup

    baby spinach (about 1 ounce)

  • 3 tablespoons

    cottage cheese

Instructions

  1. Place the eggs, milk, salt, and pepper in a medium bowl and whisk until the whites and yolks are completely mixed and the eggs are a bit frothy.

  2. Melt the butter in an 8-inch nonstick frying pan over medium-low heat. Tilt the pan so the butter evenly coats the bottom. Add the spinach and cook until wilted, about 30 seconds. Pour in the eggs and immediately tilt the pan so the eggs coat the entire bottom.

  3. Use a rubber or silicone spatula to gently drag and push the cooked eggs from the edges toward the center of the pan, making space for the uncooked eggs and forming waves in the omelet. Run a spatula under the edges, lifting up and tilting the pan to allow uncooked eggs to run under the cooked part. Cook until the edges are set and the center is wet but no longer loose or runny, about 2 minutes.

  4. Remove the pan from the heat. Spoon the cottage cheese over half of the eggs. Use a spatula to gently fold the egg over the filling. Slide the omelet onto a plate.