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Kickstart your morning with this easy cottage cheese omelette. It only takes a few minutes to make and it’s loaded with protein from eggs, cottage cheese and sharp cheddar. Breakfast of champions!
What really sets this omelette apart is the cottage cheese IN the egg mixture (not just folded into the omelette). Just like in my beloved Cottage Cheese Egg Bake and Cottage Cheese Scrambled Eggs, the cottage cheese adds protein but also creaminess and rich, cheesy flavor.Ingre
About This Cottage Cheese Omelette
Need a little more convincing on why loading your omelette up with cottage cheese is the best thing since sliced bread? I’ve got you covered:
- Packed with protein. This omelette is loaded with 23 grams of protein to keep you full and energized all morning. With eggs, cottage cheese, and cheddar, it’s a real powerhouse!
- Quick and easy. Omelettes can be a little bit intimidating but this one is truly SO easy. It’s a stress-free way to whip up a delicious, protein-packed breakfast in just a few minutes.
- Creamy cottage cheese. The cottage cheese really takes this omelette to the next level. Its rich, salty flavor adds depth, while the creamy texture makes for perfectly soft, satisfying forkfuls. It’s the secret ingredient that transforms a simple omelette into something truly special.
PS I’m a huge cottage cheese lover. Make sure to check out all of my cottage cheese recipes!
What You’ll Need
Gather your ingredients and get to cookin’! Here’s what you’ll need for this omelette (you’ll find exact measurements in the recipe card below):
- Eggs – The eggs are the star of the show here!
- Cottage cheese – Stick with full-fat cottage cheese for the best results.
- Cheddar cheese – I prefer shredded straight from the block, but any will work.
- Neutral cooking oil – I love avocado oil, but you can also use olive oil, butter, or a nonstick cooking spray.
- Salt and pepper – To taste! I do a pinch of each but it depends on the saltiness of your cottage cheese.
- Fresh chives – Or parsley (for garnish). I love the bright pop of green fresh herbs contribute.
Variation Ideas
- Cheese swap. Instead of cheddar cheese, swap in your favorite. Some of my other top picks include mozzarella, Gouda, goat cheese, and feta.
- Ham and cheddar. Add 1/4 cup of chopped ham.
- Greek style. Swap the cheddar for feta cheese and fold in 1/4 cup baby spinach and a few tablespoons of diced tomato.
- Add some extra protein. Add 1/4-1/2 cup cooked and crumbled bacon, ham, sausage, or shredded chicken, or any other cooked protein. Just fold it inside along with the cheese.
- Veggie omelette. Fold in 1/4-1/2 cup of baby spinach, mushrooms, or diced bell peppers and onion.
How to Make a Cottage Cheese Omelette
Here’s a quick look at how to make this easy omelette. Don’t forget to scroll to the recipe card below for more thorough instructions.
- Load the blender. Add the eggs, cottage cheese, salt, and pepper into a high-speed blender. Note: You can also use an immersion blender in a bowl.
- Blend. Blend until smooth.
- Cook. Heat a nonstick skillet over low-medium heat and coat with oil. Pour the eggs in and tilt the pan to coat the edges. Cook for 1–2 minutes. Push the edges toward the center with a spatula, tilting the pan so any uncooked egg flows to the edges.
- Add the cheese. Once the eggs have all but set, sprinkle cheddar cheese over half of the omelette.
- Fold. Carefully fold the omelette in half over the cheese.
- Melt cheese and serve. Cook for 30-60 seconds or until the cheese has melted and the omelette has set. Garnish with fresh herbs, green onions, tomatoes, or [insert your favorite topping here], and enjoy!
Pro Tips
Tips for Success
- Blend. For the best texture, make sure to blend the eggs and cottage cheese together until they are totally smooth. Otherwise you’ll still be able to see the cottage cheese when it gets cooked.
- Full fat cottage cheese. I always recommend full-fat cottage cheese or at least 2% cottage cheese. Fat free tends to be too watery and not creamy enough.
- Low heat. When cooking the eggs, keep the heat to low-medium (but on the lower side). This will help prevent the omelette from browning too quickly before the eggs set.
- Be gentle. When maneuvering the egg mixture in the pan (from pushing the edges to the center to folding it over the cheddar), be gentle so as not to tear the omelette.
Serving Suggestions
I love this omelette with some toast and Raspberry Chia Jam, but I love serving it alongside breakfast muffins and breads too. Here are some of my faves!
How to Store and Reheat Leftovers
- Refrigerator. Once the omelette has cooled completely, seal it in an airtight container and store it in the fridge for up to 3 days.
- To reheat. Place the omelette in a baking dish and cover with aluminum foil. Bake at 325°F for 5-10 minutes or until warm. You can also microwave in 20-30 second increments, just be careful not to over-heat or it will get rubbery.
More Easy Breakfast Ideas
If you’ve made and love this Cottage Cheese Omelette or any other recipe on my blog, please leave a 🌟 rating and comments below!
Cottage Cheese Omelette
Ingredients
- 2 large eggs
- ¼ cup cottage cheese, full-fat
- ¼ cup cheddar cheese, shredded
- ½-1 tbsp neutral oil, butter, or nonstick cooking spray
- Salt and pepper to taste, I usually do a pinch of each
- Chopped chives or parsley for serving
Instructions
- Blend eggs, cottage cheese, salt, and pepper in a high-speed blender or with an immersion blender until completely smooth (about 30 seconds).
- Heat a nonstick skillet over low-medium heat (I recommend keeping it on the low end to prevent the omelette from browning too quickly). Add the oil or butter, or coat with nonstick cooking spray, coating the pan evenly.
- Pour the blended egg mixture into the skillet and tilt the pan so that it thoroughly coats the edges. Let it cook undisturbed for about 1–2 minutes until the edges begin to set. Use a spatula to gently push the edges toward the center, then tilt the pan again so that any uncooked egg flows to the edges.
- When the eggs are mostly set, sprinkle the shredded cheddar cheese evenly over one half of the omelette.
- Carefully fold the omelette in half over the cheese. Cook for another 30 seconds to 1 minute, or until the cheese is melted and the eggs are cooked through to your liking.
- Garnish with fresh herbs, green onions, freshly diced tomatoes, or any other toppings you like and enjoy!
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
