Omelette stuffed with Cottage cheese


  • Eggs
  • Baby spinach leaves
  • Dried or fresh herbs
  • Garlic
  • Olive oil
  • Salt and pepper
  • Cottage cheese
  • Cherry tomatoes (for serving)
  • Chives (for serving)


Season the cottage cheese with salt, pepper, and herbs. Set it aside in the fridge and let the flavors blend.

Crack the eggs in a bowl, season with salt and pepper, and store them in the fridge.

Warm a non-stick pan over medium heat with butter, add the spinach and garlic, and cook until the leaves have wilted.

When the spinach is cooked, use a slotted spoon to set it aside on a plate. Cover the plate with foil to keep the spinach warm.

Clean the frying pan and return it to medium heat with olive oil.

When the olive oil is warm, add the egg mixture and cook the eggs for 2 to 3 minutes or until there are no more uncooked eggs in the pan.

Then cover half of the omelette surface with cooked spinach and fresh seasoned cottage cheese.

Fold in the omelette and cook until the cottage cheese is lukewarm.

Serve this cottage cheese omelette with halved cherry tomatoes and freshly chopped chives.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

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