Vegetarian cottage cheese and spinach omelette
Vegetarian cottage cheese and spinach omelette with organic eggs, cottage cheese and baby spinach. A breakfast with lots of protein to start your day.
At a glance
- Serves 1
- Prep time: 5 min
- Cooking time: 10 min
- Total time: 15 min
- Calories: 340 kcal per serving
- Protein: 30 g
- Fat: 22 g
- Carbs: 6 g
Ingredients
- 3 organic eggs
- 100g cottage cheese
- 50g baby spinach
- 100g cherry tomatoes
Method
You’ll need: frying pan · chopping board · knife
- Wash the cherry tomatoes, halve them and sear them briefly in a dry non-stick frying pan.
- Beat the organic eggs vigorously with a fork in a deep plate and season with a pinch of coarse pepper.
- Pour the beaten eggs over the hot tomatoes in the pan and let the omelette set slowly over a medium heat.
- Spread the baby spinach and cottage cheese evenly over one half of the almost-set omelette.
- Carefully fold the empty half of the omelette over the filling and let the spinach wilt inside for one minute.
Good to know
Cottage cheese in an omelette? Yes, really. It doesn't just add a big helping of protein – it also melts beautifully creamy between the warm eggs.
Swaps
Cottage cheese → ricotta (for an even creamier, smoother filling with very similar nutritional values).
Cooking tips
Never cook egg dishes on the highest heat. The protein sets too suddenly, squeezes out the water and the omelette turns as tough as rubber.
Storage
Omelettes taste best straight from the pan. Reheated eggs quickly turn rubbery and lose their fresh flavour.
Allergens
Contains egg and milk. Completely gluten-free and nut-free.
