Breakfast is the day’s most important meal; starting it with this Cottage Cheese Omelette is amazing. This delightful recipe combines fluffy eggs, creamy cottage cheese, juicy tomatoes, and aromatic basil, creating a perfect balance of flavors and textures. This recipe is packed with a lot of protein, making it a great pre- or post-workout meal and filling you for hours.
This cottage cheese onelette is a perfect breakfast before work or over the weekend. I love how filling it is but at the same time light. You can eat it any time of the year as all the ingredients are available year-round
I prepared this recipe because I had some leftover cottage cheese from these delicious Cottage Cheese Puff Pastries.
Ingredients for the Cottage Cheese Omelette
Eggs are a great way to start your day as they are filled with nutrients that help our body “start” after we have rested. They are also amazing as there are so many ways they could be prepared – boiled, fried, scrambled, omelets and the list goes on.
Cottage Cheese recently turned into one of my favorites. Even I have not always been a fan. This cheese is filled with protein; you can always see it ranking high on all dietary advice for high-protein diets. You can easily get about 30 grams of protein just from these two ingredients.
- large eggs
- tablespoons milk
- cottage cheese
- diced tomatoes
- chopped fresh basil
- Salt and pepper to taste
See the recipe card for quantities.
Instructions for the Cottage Cheese Omelette
Cooking this omelet is easy, but a few key steps below will help you make it perfect! Before cooking, ensure you have diced your tomatoes and chopped your basil leaves. The Cottage cheese also needs to be drained from the excessive liquid.
Beat your eggs in a mixing bowl, season well to taste, and set aside.
Let your cottage cheese drain from the extra water. You can a mesh strainer and a spoon, moving it around to ensure all liquid is separated.
Cook the tomatoes and basil and set them aside once they are soft.
Pour egg mix into the pan and cook until the egg starts getting firm. Add the tomatoes, basil, and cheese to one side, then fold.
Hint: Straining the cottage cheese is key otherwise, your omelette will become very liquidy.
While I love the creamy taste and the high level of protein, there are some things you can swap based on your preferences:
- Cheese – You can swat with any other cheese, feta beating the closest. Be mindful as feta is usually saltier.
- Egg White – Want to pass on the traditional egg or have some leftover egg whites from baking over the weekend? Use egg white. Just double the dose. If you buy egg whites from the store, be mindful of hidden additives in the box.
Variations for the Cottage Cheese Omelette
Few things you can do to enhance the flavor a bit:
- Spicy – Add chili peppers, flakes, or fresh chilies while you cook the tomatoes for extra flavor.
- More Protein – Add turkey or chicken meat while you cook the tomatoes. These lean meats are low in fat and carbs but very high in protein.
There are a handful of things you need to make the perfect omelet:
None-stick pan – I use HexClad for this particular recipe, and I am very happy with it. Looking forward to buying more!
Strainer – I use a metal strainer, but you can use another version as long as the holes are small.
Whisker – I didn’t have one for a long time and used a humble fork – it also works!
Omelettes lose their fluffiness when not eating immediately. I would recommend eating immediately. However, if you want to keep one for later or tomorrow, please store it in the fridge for no more than 2 days.
Top tip for making the perfect Cottage Cheese Omelette
- Whisk the eggs vigorously to incorporate air, producing a lighter and fluffier omelet.
- Use medium heat to prevent the eggs from browning too quickly and ensure even cooking.
- Allow the omelet to rest briefly before folding to keep the filling intact.
Yes! The way I calculate it is 2 eggs per serving, so if you want more servings just add 2 extra eggs per serving and extra 2 tbsp of the fillings.
Looking for other recipes like this? Try these:
Cottage Cheese Omelette
- 1 Mixing Bowl
- 1 Whisker or fork
- 1 Strainer
- 1 Non-stick pan
- 4 large eggs
- 4 tbsp milk
- 1/4 cup cottage cheese
- 1/2 cup diced tomatoes
- 1 tbsp chopped fresh basil
- Salt and pepper to taste
- Place the cottage cheese in the strainer and let the excessive water drain.
- In a bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
- Heat a non-stick skillet over medium heat and lightly coat it with cooking spray or a drizzle of oil.
- Cook the tomatoes and basil until soft. Once done, set aside.
- Pour the egg mixture into the skillet and let it cook. Gently lift the edges and allow the uncooked egg to drip at the bottom of the pan. Cook until the eggs are set
- Add the tomato mix and the cottage cheese. Let it cook for another minute or two for the cheese to soften a bit.
- Fold the omelette gently and serve.
- Ensure the eggs are fresh and properly stored in the refrigerator.
- Cook the omelet until the eggs are fully set and reach an internal temperature of 160°F (71°C) for optimal food safety.
- Store any leftovers in an airtight container in the refrigerator and consume within 2-3 days.