Omelet with cottage cheese is a hearty dish that is easy and quick to prepare. How to cook it correctly? Which cottage cheese omelet recipe should you choose? What ingredients should I use? We reveal the secrets and master the intricacies of cooking.
Cottage cheese is a fermented milk product that has many beneficial properties. It contains protein, a complete set of essential amino acids. In terms of calcium content (80 mg per 100 g), the product is a leader among dairy products and is an ideal choice for dietary and therapeutic nutrition. Scrambled eggs with cottage cheese for breakfast will charge you with energy and give you a feeling of fullness. Many people like to fry an omelet with whey, there are many recipes, just one turn. The choice is yours!
Protein omelet - general principles of preparation
To prepare a classic egg white omelet, you only need two ingredients: eggs and milk. Before breaking the shell, the egg should be thoroughly washed to remove chicken droppings, dirt particles and feathers. This is very important to avoid poisoning and intestinal infections.
You can separate the whites with a special device, but this can also be done easily using shells. Ready-made whites are mixed with milk in the same way as for a regular omelet.
You can cook an omelette from proteins in a frying pan, in the oven, in a double boiler, in a slow cooker, and even in an air fryer. Frying increases the calorie content of a dish and makes it less healthy.
Scrambled egg whites with tomatoes and mozzarella
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2 egg whites, 1-2 cherry tomatoes, 1 tbsp. mozzarella, 0.5 tbsp. Parmesan cheese, 0.5 tsp. olive oil, 1 tbsp. any greens, salt, pepper.
A quick and easy breakfast made with tomatoes, egg whites, mozzarella and parmesan. Delicious, low carb and ready in just minutes. The perfect breakfast for Meatless Mondays! Also, I added a little Pesto sauce at the very end, literally half a teaspoon, but how it enhanced the overall taste and aroma of this small improvised “pizza” mmm!
Ingredients:
1. Separate the whites from the yolks.
2. The most convenient and proven way to separate the yolks from the whites accurately and quickly is to do it with your hands: break the egg in half, pour the white from one half into a cup, and from the one with the yolk, pour it onto your palm, so that the white spills through your fingers into the bowl, and the yolk remained whole and unharmed on the fingers. A picture from the Internet that clearly shows this technology. Well, I started doing this after I saw it in the book Le Cordon Bleu. Fast and convenient!
3. Heat the frying pan over heat, slightly below medium; Sprinkle or grease with olive oil, fry the tomatoes for 1 minute.
4. Fill the tomatoes with whites, salt and pepper to taste. Grate the mozzarella on top of the whites and sprinkle with Parmesan. Cover with a lid, reduce the heat to low, fry until the protein turns completely white, but do not overcook, we want the protein to remain tender, not tight.
5. That's it! The perfect breakfast of a champion is ready!
6. You may ask, what to do with the yolks? If you want, and there is someone to eat them, you can immediately fry them using the same technology.
7. And also, using the same technology, I fried whole eggs, added a little Pesto sauce, and the result was incredibly summery, hearty, aromatic, delicious scrambled eggs!
Bon appetit!
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Omelette with cottage cheese
Most often, omelettes are prepared with milk. But there are other ways to prepare it. Now we will tell you how to prepare an omelet from cottage cheese and eggs.
Omelette with cottage cheese - recipe
Ingredients:
- low-fat cottage cheese – 3 tbsp. spoons;
- chicken eggs – 3 pcs.;
- frozen vegetables – 100 g;
- vegetable oil – 1 tbsp. spoon;
- water – 40 ml;
- salt and dill - to taste.
Preparation
Heat vegetable oil in a frying pan, add vegetables and lightly fry. Add water and simmer until the liquid evaporates. Meanwhile, beat the eggs together with cottage cheese, add salt to taste. Mix the resulting mass directly in the frying pan with the prepared vegetables, and top with chopped herbs. Cover the pan with a lid and simmer over low heat until done.
Omelette with cottage cheese in a slow cooker
Ingredients:
- eggs – 4 pcs.;
- cottage cheese – 100 g;
- milk – 200 ml;
- salt - to taste;
- butter for greasing the mold.
Preparation
Pour milk into a deep container and beat in eggs. Mix the mixture with a fork. Add cottage cheese and add some salt. Using a blender, mix everything until smooth. Coat the multicooker pan thoroughly with butter. Pour the curd and egg mixture into it. In the “Baking” program, cook for 25 minutes. After this time, the omelette with cottage cheese will be ready. To remove it entirely without damaging it, it is better to use a basket-grid for steaming.
Omelette with cottage cheese in the oven
Ingredients:
- eggs – 3 pcs.;
- cottage cheese – ½ cup;
- salt;
- butter for greasing the mold.
Preparation
Using a blender, mix cottage cheese, eggs, add salt to taste. Or you can make a sweet omelet, then it is not necessary to add salt, but we will also add the amount of sugar to taste. Mix again. Grease the form in which we will bake the omelette with butter, pour the curd and egg mixture into it, cover the top with foil so that the top does not burn and put it in the oven. There is no need to preheat it, that is, put it in a cold oven, turn on the heat and heat it to 170°C. Cook in this way for 40 minutes, then remove the foil and set for another 10 minutes to get a golden brown crust.
Omelet with cottage cheese for a child
Ingredients:
- chicken eggs – 1 pc.;
- cottage cheese – 2 tbsp. spoons;
- sugar – 2 teaspoons;
- vanillin - to taste;
- odorless vegetable oil - 1 tbsp. spoon.
Preparation
Mash the cottage cheese with a fork to remove lumps. Beat the egg into the bowl with the cottage cheese and mix until a homogeneous mass is formed. Then add sugar, vanillin or vanilla sugar to taste and mix again. Pour odorless vegetable oil into the frying pan and when it warms up (it gets hot, not hot), pour in the egg-curd mass. Cook over medium heat until a golden crust appears, then turn the omelette over, cook for about 1 more minute and remove the pan from the heat - the sweet omelette with cottage cheese is ready! If desired, you can top it with jam, condensed milk or sour cream.
Omelette with cottage cheese in the microwave
Ingredients:
- sour cream – 3 tbsp. spoons;
- eggs – 1 pc.;
- cottage cheese – 2 tbsp. spoons;
- butter – 15 g.
Preparation
Mix cottage cheese, egg and sour cream, add a piece of softened butter, add a little salt and pour the mixture into a bowl suitable for cooking in the microwave. Cook at maximum power for 4 minutes.
Omelette with cottage cheese and cottage cheese
Ingredients:
- milk – 300 ml;
- eggs – 3 pcs.;
- cheese – 60 g;
- cottage cheese – 50 g;
- salt - a pinch.
Preparation
Mix all products using a mixer. And then pour the mixture into a hot frying pan greased with a small amount of butter. Fill the omelette with grated cheese, cover with a lid and cook over low heat for about 15 minutes.
Recipe for egg white omelette with tomatoes. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Omelet of proteins with tomatoes.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 45.4 kcal | 1684 kcal | 2.7% | 5.9% | 3709 g |
| Squirrels | 8.7 g | 76 g | 11.4% | 25.1% | 874 g |
| Fats | 0.4 g | 56 g | 0.7% | 1.5% | 14000 g |
| Carbohydrates | 1.8 g | 219 g | 0.8% | 1.8% | 12167 g |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 0.1 g | 20 g | 0.5% | 1.1% | 20000 g |
| Water | 88.1 g | 2273 g | 3.9% | 8.6% | 2580 g |
| Ash | 0.116 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 24.3 mcg | 900 mcg | 2.7% | 5.9% | 3704 g |
| beta carotene | 0.146 mg | 5 mg | 2.9% | 6.4% | 3425 g |
| Vitamin B1, thiamine | 0.011 mg | 1.5 mg | 0.7% | 1.5% | 13636 g |
| Vitamin B2, riboflavin | 0.01 mg | 1.8 mg | 0.6% | 1.3% | 18000 g |
| Vitamin C, ascorbic acid | 4.27 mg | 90 mg | 4.7% | 10.4% | 2108 g |
| Vitamin E, alpha tocopherol, TE | 0.047 mg | 15 mg | 0.3% | 0.7% | 31915 g |
| Vitamin K, phylloquinone | 3 mcg | 120 mcg | 2.5% | 5.5% | 4000 g |
| Vitamin RR, NE | 0.165 mg | 20 mg | 0.8% | 1.8% | 12121 g |
| Niacin | 0.165 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 75.48 mg | 2500 mg | 3% | 6.6% | 3312 g |
| Calcium, Ca | 2.49 mg | 1000 mg | 0.2% | 0.4% | 40161 g |
| Silicon, Si | 1.165 mg | 30 mg | 3.9% | 8.6% | 2575 g |
| Sodium, Na | 4.67 mg | 1300 mg | 0.4% | 0.9% | 27837 g |
| Sera, S | 4.43 mg | 1000 mg | 0.4% | 0.9% | 22573 g |
| Phosphorus, Ph | 10.9 mg | 800 mg | 1.4% | 3.1% | 7339 g |
| Chlorine, Cl | 17.7 mg | 2300 mg | 0.8% | 1.8% | 12994 g |
| Microelements | |||||
| Aluminium, Al | 26.2 mcg | ~ | |||
| Bor, B | 22.3 mcg | ~ | |||
| Vanadium, V | 0.1 mcg | ~ | |||
| Iron, Fe | 0.157 mg | 18 mg | 0.9% | 2% | 11465 g |
| Yod, I | 0.55 mcg | 150 mcg | 0.4% | 0.9% | 27273 g |
| Cobalt, Co | 1.864 mcg | 10 mcg | 18.6% | 41% | 536 g |
| Lithium, Li | 5.629 mcg | ~ | |||
| Manganese, Mn | 0.0272 mg | 2 mg | 1.4% | 3.1% | 7353 g |
| Copper, Cu | 36.73 mcg | 1000 mcg | 3.7% | 8.1% | 2723 g |
| Molybdenum, Mo | 1.359 mcg | 70 mcg | 1.9% | 4.2% | 5151 g |
| Nickel, Ni | 2.524 mcg | ~ | |||
| Rubidium, Rb | 29.7 mcg | ~ | |||
| Selenium, Se | 0.137 mcg | 55 mcg | 0.2% | 0.4% | 40146 g |
| Fluorine, F | 3.88 mcg | 4000 mcg | 0.1% | 0.2% | 103093 g |
| Chromium, Cr | 0.97 mcg | 50 mcg | 1.9% | 4.2% | 5155 g |
| Zinc, Zn | 0.0668 mg | 12 mg | 0.6% | 1.3% | 17964 g |
| Zirconium, Zr | 0.93 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 0.9 g | max 100 g | |||
| Sterols (sterols) | |||||
| beta sitosterol | 0.392 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.1 g | max 18.7 g | |||
| 16:0 Palmitinaya | 0.051 g | ~ | |||
| 18:0 Stearic | 0.01 g | ~ | |||
| 20:0 Arakhinovaya | 0.003 g | ~ | |||
| Monounsaturated fatty acids | 0.262 g | min 16.8 g | 1.6% | 3.5% | |
| 16:1 Palmitoleic | 0.006 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.255 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.002 g | ~ | |||
| Polyunsaturated fatty acids | 0.052 g | from 11.2 to 20.6 g | 0.5% | 1.1% | |
| 18:2 Linolevaya | 0.047 g | ~ | |||
| Omega-6 fatty acids | 0.1 g | from 4.7 to 16.8 g | 2.1% | 4.6% |
The energy value of an omelette made from egg whites with tomatoes is 45.4 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Curd omelette with herbs in a slow cooker
Ingredients:
- milk - 200 ml;
- chicken eggs - 3 pcs.;
- cottage cheese in grains - 150 grams;
- salt to taste;
- pepper;
- parsley and dill.
Let's break the preparation into several steps:
- In a deep bowl, beat eggs with pepper and salt;
- add the resulting mixture to the cottage cheese and mix;
- wash the greens under cold water and chop finely;
- pour the greens into the omelette mixture and mix again;
- grease the multicooker pan with butter and pour out the resulting mass;
- cook the omelette in the “baking” mode for 25 minutes.
This method does not take much time and allows you to get yourself in order while breakfast is being prepared.
Omelet with cottage cheese and cheese in a frying pan
Another very simple and tasty recipe is an omelette with cheese and cottage cheese. First you need to beat two chicken eggs with a whisk, add salt and pepper, and then pour the resulting mixture into a bowl with cottage cheese (100-150 g). Grate hard cheese (50 g) on a coarse grater and mix it with the resulting mass.
Pour the omelette mixture into a hot frying pan and fry on both sides for 2-3 minutes. Finally, the dish is decorated with herbs and fresh vegetables, such as radishes, cucumbers or tomatoes.
Juicy omelette with cottage cheese - recipe with photo
1. Mash the cottage cheese with a fork or blender until it becomes paste-like.
2. Separately, beat the eggs with milk, add some salt to the resulting mixture and combine with softened cottage cheese.
3. Pour into a preheated frying pan and be sure to cover with a lid. Garnish the finished dish with herbs, add peas and everyone can be invited to the table.
Calorie content - 130 calories per 100 g of finished dish.
BJU: Proteins – 11.76 g, Fats – 7.8 g, Carbohydrates – 2.94 g.
As you can see, there are very few calories in a cottage cheese omelette and it will fit perfectly into your menu :)
Simple recipes with photos
Eggs and cottage cheese are a good tandem. The calorie content of the cottage cheese omelette is 133 kcal.
Classic recipe
You will need:
- chicken eggs - 3 pieces;
- cottage cheese - 2/3 cup;
- butter - 3 teaspoons;
- salt.
- Rub the cottage cheese through a sieve. Add eggs and butter, salt. Beat with a blender.
- Place the mixture into a heated frying pan.
- Cook covered over low heat until golden brown.
- Turn over and fry on the other side.
Serve this light, nutritious dish with sour cream and chopped herbs.
With onions and herbs
How to make a dietary omelette, a very tasty and satisfying omelette that can be consumed when eating? Omelette with cottage cheese, herbs and onions is a dish rich in vitamins and microelements. The high content of protein and calcium makes it an essential part of the diet of athletes, as well as those who adhere to the basics of a healthy diet.
You will need:
- egg whites - from 3 eggs;
- cottage cheese with 1% fat content - 200 g;
- green onions - 4-5 feathers;
- dill and parsley - 2 sprigs each;
- spices.
- Separate the whites from the yolks. Froth the whites with a whisk.
- Add cottage cheese and spices, mix well.
- Chop the onion. Add to the protein mixture.
- Pour the mixture into a well-heated frying pan. Cook covered over low heat for 7-8 minutes.
- Simmer the dish under the lid after turning off the flame for another 2 minutes.
- Sprinkle with chopped herbs. Bon appetit!
The calorie content of the dish is only 148 kcal.
With cheese and tomatoes
A bright, delicious version of an omelet with cottage cheese and cheese will appeal to children and adults. Prepare it for breakfast or dinner.
You will need:
- chicken eggs - 3 pieces;
- milk - 2 tablespoons;
- cottage cheese - 100 g;
- large tomato;
- hard cheese - 70 g;
- butter - 2 teaspoons;
- dill greens - 3 sprigs;
- spices.
- Beat the eggs with a fork. Add milk, salt and mix well.
- Mix cottage cheese with eggs and milk.
- Chop the tomatoes into cubes. Simmer in butter to release juice.
- Grate the cheese with coarse shavings. Finely chop the greens.
- Place tomatoes in a heated frying pan. Spread the egg-milk mixture on top. Cover with grated cheese and herbs.
- Cook covered for 15 minutes over medium heat.
Serve the omelette sliced into portions with whole grain toast. If desired, cheese can be replaced with feta cheese. Fans of savory notes will love the option with Dor Blue cheese.
