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Garlic Herbed Whipped Cottage Cheese Omelet

Author: Maika
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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings 2
Course: Vegetarian
Cuisine: American, North American, French, European
Keyword: breakfast, eggs, 20 minute meal, fall, summer, winter, spring, vegetarian, pescatarian, pollotarian, cheese, healthy, stove top, saute pan, food processor, one pot meal, nut-free
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.

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?Mention @Just Maika Cooking or tag #justmaikacooking!