Cottage Cheese Omelet with Paprika and Tomatoes
Fluffy baked omelet made with cottage cheese, eggs, and sautéed vegetables. Bell peppers and cherry tomatoes are cooked first, then combined with whisked eggs and cottage cheese in a skillet. The mixture is gently cooked until set and finished with fresh scallions. A simple, protein-rich dish that works for breakfast or light dinner.
Ingredients
- 8 egg, whole
- 0.0 cups cottage cheese
- ¼ ts salt
- ¼ ts pepper
- 1 ss butter for frying
- 1 bell pepper, cut into ⅓" pieces
- 12 cherry tomatoes, halved
- 1 scallion, slicedchives1:1herb
similar flavor
Instructions
- 1
Cut paprika into ⅓" pieces and halve the cherry tomatoes
- 2
Heat butter in a skillet over medium heat and sauté paprika for a couple minutes
- 3
Add tomatoes and cook lightly
- 4
Lightly whisk together eggs, cottage cheese, salt, and pepper
- 5
Pour egg mixture into skillet and reduce heat to medium
- 6
Allow omelet to set, preferably covered
- 7
Top with sliced scallions and serve
Tips
Cover the skillet while cooking to help the omelet set evenly
Cook vegetables before adding egg mixture to ensure they are tender
Good to Know
Refrigerate leftovers in airtight container for up to 2 days. Reheat gently in skillet or microwave.
Vegetables can be prepped and stored in advance. Omelet is best served immediately after cooking.
Serve hot, optionally with bread or a side salad.
Common Mistakes
Cook omelet on too high heat to avoid rubbery, overcooked eggs
Skip covering the skillet to avoid uneven setting
Overstir the egg mixture to avoid deflating the omelet