Omelet with Cottage Cheese and Herbs
A tender protein-rich omelet with cottage cheese, dill, and green onion. Cooked covered in a skillet, it is filling without feeling heavy.
- Time
- 15 min
- Serving
- 402 kcal
- Ingredients
- ≈ $2.05
- Protein
- 31 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 2 pcs
- 2 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 100 g
- 3 Milk 2.5%pack 930 ml ≈ $0.88 80 ml
- 4 Dillpack 50 g ≈ $1.80 8 g
- 5 Green onionspack 50 g ≈ $1.30 10 g
- 6 Butterpack 180 g ≈ $1.58 5 g
- 7 Salt 1 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Beat the eggs1 with the milk3, salt, and pepper until smooth.
Mash the cottage2 cheese with a fork, and finely chop the dill4 and green5 onion.
Mix the egg mixture with the cottage2 cheese and herbs.
Heat a skillet with oil over medium heat, pour in the mixture, and cover with a lid.
Cook for 7–9 minutes, until the top is set and the omelet is firm and tender.
Remove from the heat, let stand for 1 minute, and transfer to a plate.
Tips
- Why it works
- Cook over medium heat. The eggs set in 7 to 9 minutes and the cottage cheese keeps the bottom from burning quickly.
- Substitutions
- Swap the milk for 80 g of water or cream. Water makes the omelette firmer, cream makes it richer. Swap the dill for the same amount of parsley.
- Common mistakes
- A common mistake is high heat. The bottom darkens and smells of scorched oil before the top has set.
- Storing and reheating
- Eat fresh. Keep in the fridge for up to 1 day and reheat under a lid over low heat for 2 to 3 minutes.
- Serve with
- Serve for breakfast with toast or sliced cucumber.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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