High Protein Cottage Cheese Omelette with Kale and Mushrooms
This high protein breakfast uses cottage cheese curds and free-range eggs for 30 grams of protein per serve and only 360 calories. Serve with seasonal kale and mushrooms, or try tomatoes and fresh herbs in the summer.
Keyword: Cottage Cheese Omelette, Healthy Omelette Recipe, High Protein Breakfast
Heat 1/2 tablespoon of oil in a large frying pan over medium high heat and add the garlic and mushrooms. For lightly browned mushrooms that don't go soggy and lose all their juices, ensure the mushrooms aren't touching each other while cooking and they remain in a single layer in the pan.
Turn the mushrooms frequently until cooked through, about 5 to 8 minutes. Add the washed and chopped kale, turn off the heat and cover the frying pan with a lid for 30 seconds or until the kale is slightly wilted. Season with salt and pepper and remove from the vegetables from the frying pan and set aside.
Crack the eggs in a bowl, add milk or water, salt, and pepper and fresh herbs if using. Whisk well so the egg yolks and whites are well incorporated.
Heat another 1/2 tablespoon of oil in the frying pan on medium-high heat. Pour in half of the egg mixture. While the eggs are cooking, gently use your spatula to move the cooked egg in from the edges of the pan to the centre. Tilt and rotate the pan to make sure that any uncooked egg fills in any empty spaces.
The omelette is almost finished when the surface of the egg looks moist but does not jiggle when the pan is shaken. Now it's time to add the filling.
Add half of the dry cottage cheese curds onto half of the omelette. You want them to heat slightly while the omelette finishes cooking. Cover the frying pan with the lid for about 30 seconds to ensure the cottage cheese curds heat and melt slightly.
Next, add half of the kale and mushroom mixture onto the cottage cheese. Fold half the omelette over the covered half and let the bottom half brown slightly. Gently slide onto a plate while you prepare the second omelette.
Repeat with the remaining ingredients. If there is too much of the kale and mushroom mixture to fit into the second omelette just serve it on the side. Enjoy!
Make it seasonal: Use tomatoes and dill in the summerAdd some variety: Add 2 teaspoons of fresh basil pesto into the egg mixture before cookingComplete the meal: Serve with 2 slices each of sprouted sourdough bread, or 1 cup each of sweet potato hash