Cottage Cheese Omelette
This cottage cheese omelette is a fluffy and protein-packed breakfast that's quick, healthy, and delicious. It's naturally gluten-free and perfect for busy mornings or leisurely weekends.
Ingredients
- 3 large eggs
- 1/4 cup cottage cheese full-fat preferred
- 1/4 teaspoon salt
- Pinch of black pepper
- 1 teaspoon butter or oil for cooking
- 2 tablespoons crumbled feta
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped red onion
Instructions
- Add the eggs, cottage cheese, salt, and pepper to a blender and blend until smooth (about 15–30 seconds). This ensures a fluffy texture and removes any cottage cheese curds.
- Heat a small nonstick skillet over medium-low heat and add butter or oil to lightly coat the surface.
- Pour the blended egg mixture into the skillet, allowing it to spread evenly.
- Let the mixture cook undisturbed for 1–2 minutes until the edges start to set.
- Gently lift the edges with a spatula and tilt the pan so the uncooked egg flows underneath. Repeat this process until most of the mixture is cooked, about 7–8 minutes.
- Sprinkle the chopped red bell pepper, red onion, and feta over one half of the omelette.
- Carefully fold the omelette in half. Reduce heat to low, cover the skillet with a lid, and let it cook for an additional 3–4 minutes to soften the veggies.
- Transfer the omelette to a plate and serve immediately. Enjoy!