High-protein mushroom omelette with cottage cheese

High-protein mushroom omelette with cottage cheese: a quick egg dish with mushrooms, onion, chives and cottage cheese – savoury, high-protein and easy for every day.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 350 kcal per serving
• Protein: 32 g
• Fat: 22 g
• Carbs: 5 g

Ingredients

• 3 organic eggs
• 100g mushrooms
• 100g cottage cheese
• 1 onion
• 1 tbsp olive oil
• 1 handful of chives
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Clean and slice the mushrooms. Finely dice the onion and snip the chives into rings.
2. Lightly whisk the eggs with salt and pepper in a bowl. Don't beat them too hard, so the omelette stays tender.
3. Heat the olive oil in a non-stick frying pan and fry the mushrooms with the onion until the mushrooms colour and any liquid they release has cooked off. Then take them out of the pan for a moment.
4. Add a little more olive oil to the pan and pour in the eggs. Let them set over a medium-low heat, gently pushing the set edges towards the centre with a spatula.
5. When the top is almost set, spread the cottage cheese, mushrooms and chives over one half. Carefully fold the other side over and finish cooking briefly.
6. Slide onto a plate and serve warm straight away.

Good to know

When it needs to be quick but should still taste really good, this omelette is a safe bet. Juicy, savoury and pleasantly satisfying without feeling heavy.

Swaps

Cottage cheese → ricotta (a little milder, also contains protein and calcium); mushrooms → king oyster mushrooms (more aromatic, also contain fibre); olive oil → ghee (heat-stable and full of flavour); chives → parsley (also contains vitamin K and a little vitamin C).

Allergens

Contains egg and milk; usually well suited to children if the texture suits them, and fine in pregnancy as long as the egg is fully cooked and the cottage cheese is made from pasteurised milk.