Healthy breakfast twist: Cottage cheese omelet delight

Omelet is a versatile dish we most often associate with breakfast. In its classic form, it is made only from beaten eggs. It can be served both sweet and savory. Omelets with the addition of flour, like sponge omelets, are a bit more complicated. Is it possible to prepare a healthier version of an omelet?

For a lighter version of an omelet, I need only two main ingredients: eggs and cottage cheese. Even nutritionists would approve of this combination, as these products are often recommended to start the day. This omelet is prepared quickly, making it a great option for a weekday breakfast. Any vegetables go well with it. I particularly enjoy it with arugula leaves. You can use any extras you have in the fridge.

In a diet omelet, just like any other, eggs are essential. They are a good source of high-quality protein that is easily absorbed. Thanks to this, they provide long-lasting satiety and energy. They also contain the cholesterol we need and lots of vitamins: D, A, E, and B group vitamins. They also have iodine, phosphorus, calcium, and omega-3 fatty acids. Adding cottage cheese to eggs makes the meal even more nutritious. Cottage cheese is also rich in protein. Moreover, it is easily digestible and has a neutral taste. It pairs wonderfully with eggs.

Ingredients:

• 7 oz cottage cheese
• 2 eggs
• 2 tablespoons of instant oatmeal
• A few fresh spinach leaves
• A few cherry tomatoes
• Salt and pepper to taste
• Clarified butter for frying

Preparation:

1. Rinse and dry the spinach, then chop finely. Cut the tomatoes in half.
2. Mix the cottage cheese with eggs. Thicken the mixture with oatmeal.
3. Add chopped vegetables. Mix again and season the mixture to taste.
4. Heat the butter in the pan. Pour the mixture and cook on medium heat for a few minutes. When the omelet sets, flip it to the other side.
5. Cook for about 3 more minutes. Serve warm. It tastes great with arugula leaves.