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.
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, watching 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.
If you want some tasty breakfast ideas, check out the:
- Harissa Egg Toast with Feta Cheese and Olive Oil,
- Masala Chickpeas and Egg Curry, and
- Piquant Chorizo Beans and Eggs Skillet.
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 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 has 80% solidified. The surface will look like scrambled uncooked eggs, but how you make it depends on your preference. 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 scrap with the spatula the edge of the French omelet before sliding it off the pan when plating.
See the French omelet recipe card for quantities.
Make sure the cottage cheese has been chilled to sustain being whipped to become thick instead of watery.
Scrap the sides every 30 seconds to help with incorporation.
Use a garlic press to help reduce the raw garlic taste. (See equipment for other options).
After you have whipped the cheese, then 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.
Continuously scramble the eggs while pouring.
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.
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-shaped omelet.
The sides should be tucked under the egg when plated.
Busy Folks - Become a better home cook with tips to help you cook more efficiently on Cook's Notebook tab. You'll also find more detailed steps for the instructions above.
- 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 the French omelet recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
- 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, like parsley, oregano, and thyme.
- Ricotta Cheese - Use ricotta cheese instead of cottage cheese.
- Roasted Garlic - Replace the garlic in the whipped cheese with roasted for a more sweet, subtle taste.
- Sundried Tomatoes - Add small diced sundried tomatoes to the whipped cheese.
Greens - Try serving with baby arugula and spinach, lightly dressed in a balsamic vinaigrette; plus, the balsamic pairs nicely with strawberries.
- 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 ensure the garlic was in fine pieces. You don't want too much of a raw garlic taste. 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 that I used 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, making one large omelet. You may get away with adding three eggs to a 9-inch pan, but not an 8-inch; 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, aka plastic spatulas, will melt with heat contact. 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.
- 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 parchment paper flat, 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 remember this. Whipped Cheese: Place it in the freezer in a labeled, airtight container. The cheese will last for about two months.
Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.
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.
Don't just stop at the French Omelet. Impress guests with the Italian Chicken Stuffed Portobello Mushrooms with Burrata Cheese recipe.
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 that is half moon shaped.
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- Cook chicken to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
- Wash hands after touching raw meat to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
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