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  4. Cottage Cheese Omelette With Fresh Herbs
Cottage Cheese Omelette with Fresh Herbs

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Ingredients

  • 4 eggs
  • 1/2 cup cottage cheese
  • 1/4 cup chopped fresh herbs (such as parsley, chives, or dill)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon olive oil

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Cottage Cheese Omelette with Fresh Herbs

Created by: Howcan Team

Ingredients

  • 4 eggs
  • 1/2 cup cottage cheese
  • 1/4 cup chopped fresh herbs (such as parsley, chives, or dill)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  • In a medium bowl, whisk together 4 eggs, 1/2 cup cottage cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
  • Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
  • Pour the egg mixture into the skillet and cook for 2-3 minutes, lifting the edges with a spatula to let the uncooked eggs flow underneath.
  • Once the omelette is mostly set, sprinkle 1/4 cup of chopped fresh herbs over one half of the omelette.
  • Fold the other half of the omelette over the herbs and cook for another 1-2 minutes, or until the omelette is cooked through and the cheese is melted.
  • Slide the omelette onto a plate, cut in half, and serve hot.
BreakfastBrunch
International

The Cottage Cheese Omelette with a sprinkle of fresh herbs is a delightful twist on the classic omelette. This dish has a rich history, with roots in European and Mediterranean cuisine. The addition of cottage cheese adds a creamy texture, while the fresh herbs bring a burst of flavor. Renowned chefs like Julia Child and Jacques Pépin have popularized this dish, incorporating their own unique herb blends. Today, this omelette can be found in brunch spots and cafes across the globe, with variations featuring regional herbs and spices. For the best version, seek out farm-fresh eggs and a high-quality cottage cheese to elevate the flavors.

20 min

|

2 servings

|

250 calories

Instructions

  • In a medium bowl, whisk together 4 eggs, 1/2 cup cottage cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
  • Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
  • Pour the egg mixture into the skillet and cook for 2-3 minutes, lifting the edges with a spatula to let the uncooked eggs flow underneath.
  • Once the omelette is mostly set, sprinkle 1/4 cup of chopped fresh herbs over one half of the omelette.
  • Fold the other half of the omelette over the herbs and cook for another 1-2 minutes, or until the omelette is cooked through and the cheese is melted.
  • Slide the omelette onto a plate, cut in half, and serve hot.
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