This protein omelette is a quick, satisfying breakfast that packs plenty of protein into one generous serving. Whole eggs and egg whites create a light but substantial base, while cottage cheese adds creaminess without making the filling heavy. Mushrooms, spinach and cherry tomatoes bring colour, texture and freshness, with smoked paprika providing gentle warmth. It is easy enough for busy mornings, yet filling enough for lunch, and everything cooks in one frying pan for minimal washing-up.
- Serves: 1
- Prep time: 8 minutes
- Cook time: 10 minutes
Ingredients
2 large eggs
150 g egg whites
75 g cottage cheese
50 g baby spinach
4 cherry tomatoes, quartered
3 chestnut mushrooms, sliced
1 tsp olive oil
¼ tsp smoked paprika
Salt and black pepper, to taste
1 tbsp chopped chives
Method
- Prepare the vegetables: Slice the mushrooms, quarter the cherry tomatoes and roughly chop the chives.
- Cook the filling: Heat half the olive oil in a non-stick frying pan over medium heat. Add the mushrooms and cook for 3–4 minutes. Stir in the spinach and tomatoes, then cook for another minute until the spinach wilts. Transfer everything to a plate.
- Mix the omelette: Whisk the eggs, egg whites, cottage cheese and smoked paprika together in a bowl. Season with salt and black pepper. The mixture may remain slightly textured.
- Cook the omelette: Wipe the pan clean and add the remaining oil. Pour in the egg mixture and cook over medium-low heat for 2–3 minutes, gently drawing the set edges towards the centre so the uncooked egg can run underneath.
- Fill and fold: Spoon the cooked vegetables over one half of the omelette. Fold the other half over the filling and cook for another minute, or until the egg is completely set. Slide onto a plate and finish with the chopped chives.
Tip: Keep the heat moderate to prevent the outside from browning before the centre has cooked.
Tip: For a smoother omelette, blend the cottage cheese with the eggs and egg whites before cooking.