Cottage Cheese Omelette
A soft, protein-rich omelette filled with creamy cottage cheese and savory Parmesan, then finished with fresh chives for a delicate onion flavor.
Pin it to remember it!
Print Recipe
Ingredients
- ⅓ cup full-fat cottage cheese divided
- 2 teaspoons extra-virgin olive oil
- 3 large eggs
- 2 tablespoons finely grated Parmesan cheese
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons fresh chives finely sliced
- ⅛ teaspoon sea salt
Instructions
- Crack the eggs into a spacious mixing bowl.
- Add 2 tablespoons of the cottage cheese, followed by the Parmesan, sea salt, and black pepper. Beat the mixture with an electric mixer until it becomes smooth, airy, and evenly combined.
- Warm the olive oil in a 9-inch nonstick skillet over medium-low heat.
- When the oil is heated, pour the whipped egg mixture into the skillet. Gently rotate the pan so the eggs spread into an even layer across the base.
- Cook for 7 to 8 minutes, until the edges are largely set while the upper surface remains slightly soft. To encourage even cooking, carefully tilt the skillet and lift the cooked edges, allowing the uncooked egg to run underneath.
- Arrange the remaining cottage cheese over one side of the omelette.
- Carefully fold the unfilled half over the cottage cheese. Leave the folded omelette in the skillet for approximately 1 additional minute, allowing the filling to warm gently.
- Transfer the finished omelette to a serving plate and scatter the freshly chopped chives over the top. Serve immediately.
Notes
Full-fat cottage cheese provides the smoothest, creamiest filling. Freshly ground black pepper and newly chopped chives offer the most pronounced aroma and flavor.