Recipe: High-Protein Cottage Cheese Omelet
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.
High-Protein Omelet: Watch the Video
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.
High-Protein Cottage Cheese Omelet
Prep time: 3 minutes ; cooking time: 5 minutes
whole or 2% milk
Pinch freshly ground black pepper
baby spinach (about 1 ounce)
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.
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.
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.
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.