Revolutionize your breakfast with eggs and cottage cheese

Omelette is a versatile dish we most often associate with breakfasts. In its classic form, it is made only from beaten eggs. It can be served both sweet and savoury. Omelettes with the addition of flour, like sponge omelettes, are a bit more complicated. Is it possible to prepare a diet-friendly version of an omelette?

For a lighter version of an omelette, I need only two main ingredients: eggs and cottage cheese. Even nutritionists would smile at this combination, as they most often recommend these foods to start the day. This omelette is prepared in no time, making it a great option for a weekday breakfast. Any vegetables complement it well. I particularly enjoy it with arugula leaves. You can use any extras you have in the fridge.

In a diet omelette, just like any other, eggs are indispensable. They are a good source of high-quality protein that is also easily absorbed. Thanks to this, they provide long-lasting satiety and energy. They also contain the cholesterol we need, as well as 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, making it a great pair with eggs.

Ingredients:

• 200 grams of 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 omelette sets, flip it to the other side.
5. Cook for about 3 more minutes. Serve warm. It tastes good with arugula leaves.