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–+ servings

Cottage Cheese Omelet (Fluffy, High-Protein)

Gentle Tummy
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Ingredients
  

  • 2 eggs
  • 1/4 cup cottage cheese
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 3 pinches salt
  • 1 dash pepper
  • 1 teaspoon butter
  • 4 ounces Breakfast Ground Turkey (see recipe)
  • 1 ounce shredded cheese
  • 1 tablespoon chives

Instructions
 

  • If you're using my Ground Turkey Breakfast Sausage, prepare it first. You can make it the same morning or batch-prep it ahead of time—it's great stored in the fridge for up to 4 days.
  • Add 2 large eggs, ¼ cup full-fat cottage cheese, ½ teaspoon cornstarch, ¼ teaspoon paprika, ⅛ teaspoon garlic powder, 3 pinches of salt, and a dash of pepper to a blender cup. Blend for about 5 seconds, just until smooth and you no longer see curds.
  • Bring your skillet to low/medium heat (around a 3 on the dial). Melt 2 teaspoons of butter in the pan. Pour in the batter and cover with a lid for 1 minute.
  • Uncover and use a firm silicone spatula to gently drag the edges toward the center, letting uncooked batter flow underneath. Replace the lid for 1 minute. Repeat the process once more.
  • Sprinkle 4 ounces of cooked ground turkey sausage and 1 ounce of shredded cheese on top. Cover and cook for 1–2 minutes until cheese melts.
  • Slide a spatula around the edges to ensure it releases cleanly. Fold one half over the other, cover, and cook for 1 more minute. Flip, cover, and cook 1 final minute.
    Transfer to a plate and garnish with chives, diced tomato, or avocado.

Video

Notes

Use full-fat cottage cheese: It holds together better and adds creaminess without extra water. I tested both, and low-fat just made the omelet too soft and slightly watery.
Don’t skip the lid: This simple step cooks the top evenly and gently, so you don’t end up overcooking the bottom while waiting for the center to set.
Low heat is non-negotiable: Resist the urge to speed it up. Cooking it low and slow gives you that light, souffle-like texture and makes flipping way easier.
Cornstarch makes a huge difference: Without it, the omelet can fall apart when you try to fold it. With it, everything holds together—and you’d never know it’s in there.
Use a reliable non-stick pan: Even with butter, cottage cheese wants to stick. I always use my HexClad skillet—it releases perfectly and makes cleanup easier too.
Did you make this recipe?Please let me know in the comments below how it turned out :)