Protein-packed, homemade, airy garlicky cottage cheese seasoned with Italian herbs, onion powder, and garlic powder, giving a similar taste to herbed goat cheese stuffed French omelet.
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We always have cottage cheese on hand, but I don't like to eat it straight out of the tub. So after watching The Bear, a cooking drama series on FX, I watched the sous chef make a classic French omelet with a herbed cheese spread and crumbled potato chips. Furthermore, I thought it would be cool to whip the cottage cheese and make it taste like Boursin Cheese by adding fresh garlic and dried herbs.
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Ingredients with Steps
Whip the cottage cheese with grated garlic, Italian herb seasoning, garlic powder, and onion powder. No salt was added since the cheese provides saltiness. Next, the sourdough bread with olive oil was placed in the hot frying pan. Make the omelet by mixing the beaten eggs with Hungarian paprika and white pepper powder.
Then pour the egg mixture into the nonstick frying pan and continuously stir until it reaches 80% solidification. The surface will look like scrambled, uncooked eggs, but how you make it is up to you. You keep cooking.
However, the bottom of the omelet will be slightly golden brown. You will finish by adding the herb cheese and sprinkling chili flakes. Make sure to scrape with the spatula the edge of the French omelet before sliding it off the pan when plating.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Make sure the cottage cheese is chilled so it can be whipped to a thick consistency without becoming watery.
Scrap the sides every 30 seconds to help with incorporation. Get this Food Chopper.
Use a garlic press to help reduce the raw garlic taste. (See equipment for other options.) Get this Garlic Press.
After you have whipped the cheese, you can add the remaining ingredients and whip again.
The outcome will be an airy, stiff, whipped cottage cheese.
Toast the bread untouched on medium heat for 2 ½ minutes to get that nice golden brown color. Get this top-rated OXO Omelet Pan.
Continuously scramble the eggs while pouring. Get a Kitchenaid Silicone Bamboo Spatula.
Slightly tilting the pan to cover the empty spaces will eventually form the omelet.
Once the omelet is 80% cooked, you'll add the cheese. Check out Unlock the Power of Rubber Spatulas.
Immediately fold to prevent the cheese from melting.
Both sides should be folded before sliding it over onto the plate.
Slightly tuck the omelet sides to make a narrower omelet.
The sides should be tucked under the egg when plated.
Substitutions
- Olive Oil - You can use a tablespoon of butter or avocado for every olive oil. Then, pour the eggs to make the omelet when the butter melts.
- Whipped Cottage Cream Cheese - Use Boursin Cheese, an already-made garlic herb whipped goat cheese.
Change Heat Level - Modify this French Omelet recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations Idea
- Green Onion - Add fresh, thinly sliced green onions to the omelet recipe to bring out even more freshness.
- Red Onions - Add small diced red onions for a nice crunch.
- Fresh Herbs - Add fresh herbs such as parsley, oregano, and thyme.
- Ricotta Cheese - Use ricotta cheese instead of cottage cheese.
- Roasted Garlic - Replace the garlic in the whipped cheese with roasted garlic for a sweeter, subtle taste.
- Sundried Tomatoes - Add small diced sundried tomatoes to the whipped cheese.
Meal Idea! Make it a complete brunch with Harissa Egg & Toast or Chorizo Beans and Eggs Skillet, with Strawberry and Banana Shortcake.
Serving Suggests
Greens - Try serving with baby arugula and spinach, lightly dressed in a balsamic vinaigrette; plus, the balsamic pairs nicely with strawberries.
Equipment List
By the way, the link below takes you to an external site to shop for that item. Here's what you'll need to make this recipe with ease:
- Food Processor - I use my small Kitchen Aid 3.5 Cup Food Processor for this amount. I suggest doubling the recipe and keeping the rest in an air-tight container if you have a large one.
- Garlic Press - A garlic press was used to finely chop the garlic. You don't want too much raw garlic flavor. If you don't have a garlic press, use a grater or chop it finely before adding it to the food process. In the video, you'll see me use the OXO Good Grips Soft-Handled Garlic Press.
- Nonstick Skillet - Use an 8 to 9-inch omelet pan for two eggs. For a 10.5-inch pan, you can add all four eggs to make one large omelet. You may get away with adding three eggs to a 9-inch pan, but not to an 8-inch one; the omelet will become too thick. I've been using an OXO Good Grips Pro 8" Frying Pan Skillet; it is the perfect size to make an omelet and was actually chosen as a beloved pan by the American Test Kitchen crew.
- Rubber Spatula - Use a silicone spatula; some rubber spatulas, aka plastic spatulas, will melt when heated. In my videos, I use the KitchenAid Classic Bamboo Spatulas, which come with a set of two. I love the pistachio color; the wooden handle gives it a better grip.
Kitchen Must-Haves - Find other tools I use here.
Storage Instructions
Learn how to properly store leftovers and reheat them to keep them fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
- Refrigerator - Store the cooked omelet separately from the whipped cheese in an airtight container. The omelet and whipped cheese will last up to three days.
- Freezer - First, follow the refrigeration process mentioned above. Omelet: Place the cooked omelet from the pan, with no cheese, between two sheets of parchment paper, then place in a labeled freezer-sealing bag in the freezer for up to a month.
- Because French omelets are partially cooked, they will not have this texture when reheated. If you plan to freeze this, please keep this in mind. Whipped Cheese: Place it in the freezer in a labeled, airtight container. The cheese will last for about two months.
Airtight Food Containers: I interchange glass food storage containers with plastic clip-on lids. I always suggest glass storage containers because they can be microwaved, hold food without staining, and keep food at a more stable temperature, keeping it fresher and longer. I recommend checking out these airtight food containers on Amazon.
Cooking tip
Practice makes perfect. Don't worry if it doesn't come out right the first time. It will still taste delicious. Have a cup of warm water and a spoon to scoop the cheese. Have your area set with a plate for immediate plating.
Frequently Asked Questions
Traditionally, it is made with butter and involves a technique where the eggs are slightly undercooked and rolled onto the plate, creating a slender cylinder shape, compared to the American omelet, which is half-moon shaped.
More Egg Recipes
Looking for other recipes like this? Try these:
- Quick Chickpea and Egg Skillet: Easy Mediterranean Meal
- Caesar Salad with Egg Tomatoes and Chili-Infused Croutons
- Easy Sheet Pan Spicy Miso Salmon Rice Bowl
- Healthy Poached Egg Avocado Rainbow Tuna Salad
More Breakfast Recipes
Looking for other breakfast recipes like this? Try these:
- Banana Berry Corn Muffins with Greek Yogurt
- Easy Whipped Garlic Herb Cottage Cheese Spread
- Piquant Chorizo Beans and Eggs Skillet
- Chickpeas and Egg Masala Skillet
📖 Recipe
Garlic Herbed Whipped Cottage Cheese Omelet
Ingredients
Whipped Garlic Herbed Cottage Cheese
- ½ cup 4% milkfat cottage cheese chilled
- 1 clove garlic garlic pressed or grated
- ½ teaspoon Italian herb blend
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Toast Bread
- 1 teaspoon olive oil
- 2 slices thick slices sourdough bread
French Omelet
- 1 tablespoon olive oil
- 4 eggs beaten
- ¼ teaspoon Hungarian paprika powder
- ¼ teaspoon ground white pepper
- ¼ teaspoon kosher salt
- 2 tablespoon olive oil
Garnish
- olive oil
- chopped parsley
- red pepper chili flakes
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Note: The steps below are for one serving. 2 eggs, when beaten, is ½ a cup (4 ounces). Use a liquid measuring cup to keep track of your portioning, if possible.
- Whip Cottage Cheese: Blend cottage cheese in a food processor, scraping every 30 seconds, smooth with a silicone spatula.
- Finish Up: Add and blend the grated garlic, Italian herb blend, garlic powder, and onion powder, scraping down the sides every 30 seconds until whipped thick and smooth.
- Whip Eggs: Whisk eggs with paprika, white pepper, and salt in a bowl. Have the serving plate ready on the side.
- Toast the Bread: Heat a small frying pan on medium heat. Add the oil and heat. Once the oil is hot, add the bread and toast for 2 ½ minutes on one side. Flip the bread, lower the heat to low-medium, and remove the pan from the heat. Let the bread toast for another 2 ½ minutes on the other side. Cut the toast diagonally and place it on the plate.
- Scooping Spoon: Pour warm water into a cup with a serving teaspoon and set it next to the stove with the whipped cheese. This will help to scoop the cheese to add to the omelet later.
- Make Omelet: Clean the pan with a paper towel and add oil. Heat the oil until it's not quite smoky. Once the oil is hot, pour the eggs while simultaneously stirring continuously with a silicone spatula, scraping the cooked egg from the sides, and slightly tilting the pan to cover the pan to make an even layer. Continue cooking until 80% of the liquid stops running, and the cooked eggs are spread out evenly across the pan and connected, forming an even layer at the bottom.
- Add Cheese: Scoop a row of cheese close to the middle of the omelet vertically.
- Close Omelet: This will take practice, but gently fold the sides of the omelet to wrap over the cheese.
- Plate Omelet: Slide the omelet onto the serving plate folded side down, brush the top with olive oil, and sprinkle on chopped parsley and red pepper chili flakes.
- Serving Suggestion: Serve with fresh-cut berries and mint leaves for presentation.
Video
Nutrition
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