Start your day with a cottage cheese omelet that’s fluffy, flavorful and super satisfying.
Made with simple ingredients and packed with protein, this is a breakfast recipe you’ll want to keep on repeat.
Adding cottage cheese to your omelet gives it an unbelievably creamy center, extra richness and an amazing flavor.
With over 25 grams of protein, it’s the best way to get an early start on those daily protein goals.
Ingredients
- Large eggs
- Cottage cheese
- Fresh spinach
- Garlic powder
- Salt
- Pepper
How to Make a Cottage Cheese Omelet
Blend the Cottage Cheese
Use a food processor, high speed blender or immersion blender to whip the cottage cheese until it’s completely smooth.
Beat the Eggs
In a small bowl, whisk together the eggs, half of the whipped cottage cheese, garlic powder, salt and pepper.
Make the Omelet
Set your frying pan over medium-low heat and coat it with nonstick cooking spray. Then, pour in the eggs. Allow them to sit for 30-45 seconds so that they’re soft-set.
Once the edges are set, use a spatula to gently lift the edges so the beaten egg can run underneath and get cooked.
Once the eggs are soft-cooked, spread the remaining whipped cottage cheese and spinach onto one half of the omelette. Use a spatula to gently fold the other half over the fillings.
Allow it 30-45 more seconds to cook, and then slide the omelet onto a serving plate.
Serving Suggestions
This cottage cheese omelette pairs beautifully with all your favorite breakfast sides. Because it’s already packed with protein, it works well with lighter additions or heartier brunch options.
Try serving it with:
- Buttered sourdough toast
- Fresh fruit
- Avocado slices
- Breakfast potatoes
- Turkey bacon or sausage
- A green smoothie
Variations
Consider this recipe a basic template for any fillings you like. Here are some ideas:
Veggies. Add peppers, onions or mushrooms for extra nutrients and texture.
Meats. Mix in cooked bacon, diced ham or turkey sausage.
Cheese. Add shredded cheddar, sliced American, or shaved Parmesan for loads of flavor and richness.
Tips for Success
1. Use a Nonstick Pan. A quality frying pan helps the omelet slide and fold without tearing.
2. Cook Low and Slow. Cook your omelette on medium-low heat. Slow cooking keeps the eggs tender and prevents rubbery edges.
3. Whisk the Eggs Well. The more air you incorporate into the beaten eggs, the softer and fluffier your omelet will be.
4. Don’t Overfill. Too many fillings can make folding difficult and cause the omelet to break.
What Kind of Cottage Cheese Should I Use to Make an Omelet?
Both full-fat and low-fat cottage cheese work well depending on your preference.
Full-fat gives a richer taste, while low-fat keeps it lighter but still creamy.
How Much Protein Is in a Cottage Cheese Omelet?
If prepared exactly according to the instructions in the recipe, this cottage cheese omelet packs a whopping 25 grams of protein.
When you make this cottage cheese omelet, I’d love to hear about i! Drop a rating or leave a comment below. Enjoy!
For more cottage cheese recipes, try these:
- Protein-Packed Blueberry Cottage Cheese Muffins
- Easy Cottage Cheese Ranch Dip
- Cottage Cheese Chocolate Mousse
Cottage Cheese Omelet with Spinach
Ingredients
- 3 large eggs
- 2 cup fresh spinach
- 1/2 cup cottage cheese divided
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/8 tsp. garlic powder
Instructions
- Place the cottage cheese into the bowl of a food processor. Blend until completely smooth.
- In a small bowl, whisk the eggs, 1/4 cup of the whipped cottage cheese, salt, pepper and garlic powder.
- Coat a large pan with nonstick cooking spray. Heat over medium-low heat. Cook the spinach until it wilts. Remove from pan.
- Coat the pan with nonstick cooking spray again. Pour in the beaten egg mixture to coat the bottom of the pan. Allow the eggs to set and the edges to become firm. As the edges begin to set, gently lift them with a spatula and tilt the pan so uncooked egg runs underneath.
- Arrange the spinach in half of the circle. Spread the remaining cottage cheese over the spinach.
- Carefully fold the other half of the egg circle over the spinach and cottage cheese. Use a spatula to nudge the omelet out of the pan and onto a serving plate.
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