Cottage Cheese Omelet

Breakfast at a Glance

• Prep Time: About 15 minutes- cook the onions and spinach then make the omelet
• Planning Ahead: If you want to make the morning easier, cook the onions and spinach a day in advance
• Morning Effort: Cook and assemble- about 15 minutes (or 5 minutes if you prepped ahead or skip the onions and spinach)
• Protein: 32g
• Fiber: 2g (you can add more with a side)

Nessy's Note

For a satisfying, high-protein breakfast, look no further than this cottage cheese omelet (or this sweet potato breakfast bake for that matter!).

While making an omelet on a busy morning might sound a bit ambitious, this cottage cheese omelet (and this avocado omelet) show how do-able it really is. Especially if you prep the onions and spinach ahead of time (or you can skip them altogether).

With just a few ingredients, this breakfast comes together fast and helps to keep you full for hours.

• Eggs- I use 3 whole eggs to make for a filling breakfast but you can swap 1 of the eggs for ¼ cup egg whites if you prefer.
• Cottage Cheese- I always opt for 2% or full fat as I find the flavor best but you can choose fat free if that is what you prefer.
• Butter- Helps to prevent the omelet from sticking and is used to cook the onions and spinach.
  • Substitution: You could swap with olive oil or avocado oil if you prefer.
• Onions- I used a white onion as it is what I most often have on hand.
  • Substitution: Any color of onion you like would work or leave them out. You could also use another veggie instead such as bell peppers.
• Spinach- I almost always have frozen spinach in my freezer and love adding a cube or two for an extra serving of vegetables. Chopped fresh spinach also works well.
  • Substitution: You could try another leafy green such as chard leaves, arugula or kale. Or just leave it out.
• Fine Sea Salt + Black Pepper- Kosher salt or table salt will work too.

Tips for the Best Cottage Cheese Omelet

• Cook low, slow and covered. Use medium-low heat and cover the pan to cook the eggs without needing to flip the omelet (that's a skill I don't care to exercise at 7am 😉).
• Use a non-stick or low-stick skillet. Using a non-toxic non-stick, well-seasoned cast iron or properly preheated stainless steel pan to ensures your omelet doesn't stick.
• Prep the filling in advance. To make it easier in the mornings, cook a batch of onions and spinach in advance. Then in the morning, simply whisk them into the eggs and cook.

More Quick Omelet Recipes...

• Carrot Omelet
• Feta Spinach Omelet
• California Omelet