Garlic Herbed Whipped Cottage Cheese Omelet
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.
Servings 2
Calories: 563.73kcal
Ingredients
Whipped Garlic Herbed Cottage Cheese
- ½ cup cottage cheese 4% Milkfat, chilled
- 1 garlic clove 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 the food processor, scrapping every 30 seconds until 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 at a diagonal 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, but not to a smoking point.
- 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
Calories: 563.73kcal | Carbohydrates: 37.76g | Protein: 24.18g | Fat: 35.27g | Saturated Fat: 7.21g | Cholesterol: 336.29mg | Sodium: 967.91mg | Fiber: 2.19g | Sugar: 4.79g
Tried this recipe?Please consider Leaving a Review!
