Cottage Cheese & Parmesan Omelette with Veggies
Cottage cheese sounds kinda weird, I get it, but trust me, it makes the eggs crazy creamy. Toss in some spinach and mushrooms, sprinkle with parm, and boom, breakfast just got way less boring…like, eat it in your sweats but still snap a pic kinda good. Enjoy!
Quick Tips:
Low and slow wins. Cooking eggs over medium heat helps keep the texture soft and fluffy instead of rubbery and sad.
Use a lid. Trapping steam helps the eggs cook evenly and sets the top without having to flip or mess with it.
Rinse the pan fast. Getting rid of veggie bits gives your omelette that smooth, clean golden look.
Use full-fat cottage cheese. It melts better and tastes way less like sadness.
Try other veggies. Bell peppers, onions, or chopped tomatoes totally work if mushrooms and spinach aren’t your thing.
Parm on top = flavor insurance. Don’t skip the extra sprinkle at the end — it makes it look (and taste) like you know what you’re doing.
Cottage Cheese & Parmesan Omelette with Veggies
Cottage cheese sounds kinda weird, I get it, but trust me, it makes the eggs crazy creamy. Toss in some spinach and mushrooms, sprinkle with parm, and boom, breakfast just got way less boring…like, eat it in your sweats but still snap a pic kinda good. Enjoy!
Ingredients
Instructions
- Melt 1 tbsp butter in a non-stick pan over medium heat. Sauté mushrooms, spinach, garlic salt, and red pepper flakes for 2-3 minutes, until soft; remove from the pan.
- Quickly rinse the pan, then melt the remaining one tablespoon of butter until bubbly. Pour in the eggs, whisked with cottage cheese, cover, and cook for 3-4 minutes, until set around the edges.
- Add veggies to one side of the omelette, top evenly with parmesan, fold the omelette in half, and press lightly.
- Cover again and cook for another 2-3 minutes, until the cheese has melted.
- Plate omelette, garnish with extra Parmesan and parsley. Serve immediately.
