This Cottage Cheese Omelette recipe is the best high-protein, low-carb breakfast ever. It’s a delicious omelette filled with fresh cottage cheese, garlicky spinach, and Parmesan cheese.
Table of contents
Omelettes are the perfect breakfast or side dish, and they can be filled with anything.
Like my spinach omelette, kale omelette, Feta Spinach Omelet, or Greek omelette, this omelette is a very easy egg recipe filled with a high-protein filling made from cottage cheese.
Is Cottage Cheese Healthy?
Cottage cheese is low in carbs like all other cheese. Cottage cheese contains only 2.3 grams of net carbs per 100 grams.
It’s also a great high-protein ingredient to add to breakfast recipes.
How To Make Cottage Cheese Omelette
As always, it’s quick and easy to make omelette and a delicious healthy breakfast to be full till lunchtime.
Ingredients
All you need to make a Cottage Cheese Omelette are:
- Eggs – I always pick large free-range eggs for a better taste.
- Cottage Cheese – Feel free to use low-fat if you watch calories and fat.
- Spinach – I am using fresh baby spinach leaves, finely chopped. You can also use frozen spinach or large fresh spinach leaves.
- Parmesan Cheese – Parmesan brings the best flavor, but you can use other similar dry cheese.
- Dried Italian Herbs
- Garlic
- Salt And Pepper
- Scallion – Also known as green onion, this is a must-add ingredient in cottage cheese omelette.
Seasoning The Cottage Cheese
Since cottage cheese is pretty bland in flavor, it’s better to stir cottage cheese, salt, pepper, and Italian herbs before using them in the recipe.
Set it aside in the fridge and let the flavors blend.
Crack the eggs in a bowl, season with salt and pepper, and store them in the fridge.
Cooking The Spinach
Warm a non-stick pan over medium heat with butter, add the spinach and garlic, and cook until the leaves have wilted.
When the spinach is cooked, use a slotted spoon to set it aside on a plate.
Cover the plate with foil to keep the spinach warm.
Making The Omelette
Clean the frying pan by rubbing a piece of absorbent paper onto the surface.
Return the pan to medium heat with olive oil.
When the olive oil is warm, add the egg mixture and cook the eggs, tilting the pan to spread the beaten eggs all over the pan.
Cook for 2 to 3 minutes or until there are no more uncooked eggs in the pan.
Then cover half of the omelette surface with Parmesan cheese and top it with cooked spinach and fresh seasoned cottage cheese.
Fold in the omelette and cook until the cheese is melted and the cottage cheese is lukewarm.
Serving
Serve this cottage cheese omelette with some toppings or sides, including:
- Hot Sauce
- Chopped Tomatoes
- Freshly Chopped Scallions
- Chopped Parsley
Storage Instructions
You can store leftovers in the fridge in a sealed container and rewarm them in a warm non-stick pan the next day.
Frequently Asked Questions
Below are your most frequent questions about this recipe:
Can I Use Frozen Spinach?
Yes, you can cook the frozen spinach. No thawing is needed.
Also, make sure to discard any spinach water released during cooking – don’t add watery spinach to an omelette.
Can I Use Low-Fat Cheese?
Yes, if you are after a high-protein low-fat breakfast, you can use low-fat cottage cheese and low-fat grated cheese as a swap for Parmesan.
More Egg-Based Recipes
Feel free to try some of my breakfast egg recipes below:
Soufflé Omelette
Egg White Omelette
Greek Omelette
Tomato Omelette
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Cottage Cheese Omelette
5.7gNet Carbs
This Cottage Cheese Omelette recipe is the best high-protein low-carb breakfast ever. A delicious omelette filled with fresh cottage cheese, garlicky spinach, and Parmesan cheese.
Author: Carine Claudepierre
Prep: 10 minutes mins
Cook: 5 minutes mins
Total: 15 minutes mins
Yield: 1 omelette
Serving Size: 1 omelette
5 from 200 votes
Ingredients
US Customary – Metric
- 2 large Eggs beaten
- ¼ teaspoon Salt divided
- ¼ teaspoon Pepper divided
- ⅓ cup Cottage Cheese
- 1 teaspoon Italian Seasoning
- 2 teaspoons Butter
- 1 cup Baby Spinach
- 1 Small Garlic Cloves peeled, crushed
- 2 teaspoons Olive Oil
- 2 tablespoons Parmesan Cheese freshly grated
- 1 tablespoon Green Onion
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Instructions
Crack and beat the eggs in a small bowl. Season with salt and pepper and set aside in the fridge while cooking the vegetables.
In another bowl, add cottage cheese, salt, pepper, and Italian herbs. Stir it and set it aside in the fridge.
Heat a non-stick skillet over medium heat and warm the butter. When hot, add spinach, crushed garlic a pinch of salt and pepper.
Stir fry for about 1-2 minutes until wilted. Take off the skillet and set it aside on a plate. Cover with a piece of foil to keep warm.
Rub a piece of absorbent paper all over the pan to clean.
Return pan to medium heat, add olive oil, warm, and spread it evenly into the pan, tilting the pan in a rotating motion.
Reduce to medium-low heat, add beaten eggs and tilt the pan again to spread the egg mixture all over the pan.
When the sides of the omelette are set and start to dry out, lift them with a spatula to let the uncooked eggs from the middle run under and cook.
Once the middle of the omelette starts to set, sprinkle the freshly grated Parmesan on one half of the omelette and top with cooked spinach and seasoned cottage cheese.
Fold the omelette in half, reduce to low heat and keep cooking until Parmesan cheese is melted and cottage cheese is slightly lukewarm.
Gently slide on a plate and adjust seasoning, adding more salt, pepper, fresh green onion slices, and a pinch of chili flakes for spiciness if desired.
Tools
Getting StartedWhat Is Keto?Macro CalculatorSweetener ConverterMeal PlansRecipe EbooksIntermittent FastingKeto FruitsKeto VegetablesKeto FloursFighting Keto FluHealthy Sweeteners
Want My Kitchen Equipment?
Tried this recipe?Mention @sweetashoneyrecipes
NutritionServing Size: 1 omelette
Yield: 1 omelette
Nutrition
Serving: 1 omeletteCalories: 413.1 kcal (21%)Carbohydrates: 7.6 g (3%)Fiber: 1.9 g (8%)Net Carbs: 5.7 gProtein: 25.4 g (51%)Fat: 31.5 g (48%)Saturated Fat: 12.3 g (77%)Polyunsaturated Fat: 3.3 gMonounsaturated Fat: 12.9 gTrans Fat: 0.4 gCholesterol: 412.2 mg (137%)Sodium: 1194.3 mg (52%)Potassium: 450.4 mg (13%)Sugar: 2.7 g (3%)Vitamin A: 3875.9 IU (78%)Vitamin B12: 1.3 µg (22%)Vitamin C: 10.6 mg (13%)Vitamin D: 2.1 µg (14%)Calcium: 308.9 mg (31%)Iron: 3.7 mg (21%)Magnesium: 54.1 mg (14%)Zinc: 2.1 mg (14%)
About The Author
Carine Claudepierre
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
