Cottage cheese is a healthy product that has many beneficial properties. It is the leader in fermented milk products in terms of calcium content, so it is very important that cottage cheese be present in every person’s diet. Omelette with cottage cheese is a breakfast that will give you energy for the whole day.
Omelette with cottage cheese - basic cooking principles
To make the omelet not only healthy, but also tasty, you need to choose the right cottage cheese. When choosing this product, you need to pay attention to the color and smell. Fresh cottage cheese is usually slightly creamy or white in color with a sour milk aroma.
The consistency of the cottage cheese should be smooth and slightly oily. If it is grainy, it means that it is most likely overdried, and if the consistency is too liquid, it means that the product is expired.
Before preparing the omelette, the cottage cheese must be ground through a sieve to make the dish tender.
Then add eggs and melted butter to the cottage cheese and beat everything until smooth.
Prepare the omelette in a frying pan, in a slow cooker or in the oven.
Omelet with cottage cheese can be made sweet or salty. A sweet omelette is prepared with dried apricots, raisins or fruits, and a salty one with herbs or vegetables.
Step-by-step preparation
- Take 2 fresh tomatoes and cut them into small cubes on a cutting board.
- Next, take ½ bunch of parsley and chop it finely. If you don't have parsley, you can use dill or green onions. You can also mix the greens to suit your taste.
- Turn on the gas or electric stove, heat a frying pan with sunflower oil and put chopped tomatoes and parsley there to fry. Stir occasionally to prevent the vegetables from burning. It is better not to use a lid while frying tomatoes, as the juice will not have time to evaporate and the omelet will turn out very watery.
- Take 7 eggs, break 1 egg whole into a plate, and separate the white from the yolk of the remaining 6. We don't need yolks, the omelette will be white.
- Place 200 grams of low-fat cottage cheese in a plate with eggs, and beat everything well with a whisk or blender. Pay attention to the cottage cheese you use. It should be fresh and not have a sour aroma or yellow color. Also be sure to pay attention to the quality of the eggs used. Fresh eggs do not float when immersed in water, and the contents do not dangle when shaken.
- Carefully pour the prepared egg mixture into the frying pan with the tomatoes, salt and pepper to taste.
- Then cover with a lid and fry over medium heat until the omelette rises well.
- Serve the finished omelette to the table. Bon appetit!
Recipe 1. Classic omelette with cottage cheese
Ingredients
three teaspoons of butter;
eggs - three pcs.;
sea salt;
two thirds of a glass of cottage cheese.
Cooking method
1. Rub the cottage cheese through a sieve. Place eggs and soft butter in it, add salt and beat everything until smooth with a blender.
2. Place the resulting curd mass in a heated frying pan.
3. Cook over low heat, covered with a lid, until golden brown.
4. Turn over and fry on the other side. Serve the dish with chopped herbs and sour cream.
Tips for the hostess
- Omelette can be either sweet or savory. Add dried apricots or raisins to a sweet omelette, and you can add cheese, zucchini or any vegetables to a salty omelette.
- If you don't like pan-fried omelette, you can bake it in the oven or microwave. For children, omelettes are often made in a slow cooker.
- To make the omelet smooth and tender, grind the cottage cheese well. A blender works best for this task.
- Always place the mixture in a well-heated frying pan to prevent it from sticking to the bottom.
- To ensure that your omelette is well steamed on the inside and does not burn on the outside, it must be fried only over low or medium heat.
- If you add butter to an omelet, you should not grease the pan with it. It is better that the frying pan has a high-quality non-stick coating.
Step-by-step recipe for omelet with cottage cheese
• 70 g of cottage cheese of any fat content;
• a quarter of a coffee spoon of powdered sweetener (or a full spoon with a heap of sugar); • 2 eggs; • 2 pinches each of vanilla sugar and salt; • a heaping tablespoon of potato starch; • 25 g soft (not frozen) butter; • 40 g. sour cream (cream or milk); • a teaspoon of vegetable oil. Yield: 2 small servings of omelet (or 1 large).
Cooking time for cottage cheese omelette is 7-8 minutes.
How to cook a sweet cottage cheese omelette in the microwave
Break the eggs and pour into the blender bowl, then pour in all the cottage cheese and soft butter cut into pieces. Turn on the machine and transform the ingredients into a homogeneous mass. If you are using soft paste-like cottage cheese, then simply mix it thoroughly with the butter. You can beat the eggs using a mixer, a whisk or a regular fork, and only then mix them with the butter-curd mixture.
Add sweet ingredients, sour cream and salt to the resulting mass.
Lastly, add starch to the curd mixture and mix well.
Grease heat-resistant portion molds (glass, ceramic, porcelain, silicone), suitable for use in a microwave oven, and fill (maximum two-thirds) with omelette mixture.
Place the molds in the microwave on a rotating dish, cover with a lid, cook a sweet omelet with cottage cheese at a power of 700 W for no more than 4 minutes.
Do not rush to open the microwave oven and take out the finished dish; after the microwave beeps, let it sit for one or two minutes. And only then you can safely open the door, take out the ramekins with a delicate omelette and serve them directly to the table or transfer them to a saucer.
Sweet cottage cheese omelet in the oven
If you prefer to cook such dishes in the oven, preheat it to 180 °C and bake the cottage cheese omelette for 20-25 minutes.
With cottage cheese and cheese
An omelette with cheese and cottage cheese in a frying pan has a delicate creamy taste. The dish is nutritious and satisfying. We have to:
- 1/3 cup milk,
- 3 eggs,
- 100 g cheese,
- 1/2 pack of curd product,
- greenery,
- seasonings
- Beat the whites and yolks with a fork, whisk or blender, adding salt, seasonings, and milk.
- The fermented milk product is crushed until smooth, placed in a common plate, and mixed with a blender.
- The cheese is grated, the greens are finely chopped.
- Place the prepared mixture on a heated and greased frying pan and sprinkle with a thick layer of cheese and herbs.
- The dish is served hot. It goes well with tomato sauce.
Recipe with greens
An omelette with herbs and cottage cheese is a quick option for a snack. Required components:
- 3 eggs,
- 1 cup cottage cheese (low fat),
- 3 tsp butter,
- greenery,
- salt, seasonings.
- The whites are separated from the yolks and whipped until fluffy, salted and seasonings are added.
- Finely chop the greens (you can use a blender),
- The fermented milk product is kneaded until smooth, mixed with whipped whites,
- Heat the frying pan (until the butter is completely melted), lay out the resulting mixture, and cover with a lid.
- The dish is fried until golden brown over medium heat.
Serve warm with sour cream.
Recipe in the oven
Cottage cheese omelet in the oven acquires an airy consistency. Required components:
- 3 eggs,
- 1/2 cup milk,
- 1/2 pack of grain product,
- salt.
- Beat the whites with milk and salt thoroughly (until fluffy foam), adding the yolks.
- The fermented milk product is well kneaded, ground, and added to the rest of the ingredients.
- Mix until smooth.
- Preheat the oven to 180 degrees.
- Grease the baking dish with oil, lay out the workpiece, place in the oven for 30 minutes (until a golden brown cap forms).
- Served with sour cream sauce.
Dietary PP omelette in a slow cooker
An omelet with cottage cheese in a slow cooker retains all the beneficial properties of the ingredients. Used as a protein breakfast or snack. Suitable for baby food.
- 4 eggs,
- half a pack of grainy product with a low fat content,
- 1 glass of milk,
- salt.
- The whites are separated from the yolks and whipped into foam.
- Add yolks, salt and milk. Mix with a whisk.
- Grind the cottage cheese until smooth and add it to the egg mixture.
- Bring the mixture to a soft, creamy structure (it is best to use a blender).
- Lubricate the multicooker bowl with a thin layer of vegetable oil and lay out the workpiece.
- Set the “baking” or “steam” mode and cook for about half an hour.
Omelette with cottage cheese and tomato
The classic recipe for an egg and cottage cheese omelet can include additional ingredients. We will need:
- 3 eggs,
- a glass of fermented milk product,
- salt, spices,
- greenery,
- 2 tomatoes.
- Beat the eggs, adding salt and seasonings.
- The curd product, rubbed through a sieve, is placed in a common plate and stirred with a blender.
- The tomato is cut into circles, seasoned with melted butter (for impregnation),
- Heat a frying pan, add tomatoes and fry them on both sides.
- The egg mass is poured into a second layer, sprinkled with herbs.
- Served with sour cream or garlic sauce.
Recipe: Scrambled eggs with cottage cheese. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Scrambled eggs with cottage cheese.”
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 | 206.2 kcal | 1684 kcal | 12.2% | 5.9% | 817 g |
| Squirrels | 15.1 g | 76 g | 19.9% | 9.7% | 503 g |
| Fats | 15.1 g | 56 g | 27% | 13.1% | 371 g |
| Carbohydrates | 2.5 g | 219 g | 1.1% | 0.5% | 8760 g |
| Water | 66.3 g | 2273 g | 2.9% | 1.4% | 3428 g |
| Ash | 0.556 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 130 mcg | 900 mcg | 14.4% | 7% | 692 g |
| Retinol | 0.139 mg | ~ | |||
| beta carotene | 0.03 mg | 5 mg | 0.6% | 0.3% | 16667 g |
| Vitamin B1, thiamine | 0.039 mg | 1.5 mg | 2.6% | 1.3% | 3846 g |
| Vitamin B2, riboflavin | 0.244 mg | 1.8 mg | 13.6% | 6.6% | 738 g |
| Vitamin B4, choline | 132.5 mg | 500 mg | 26.5% | 12.9% | 377 g |
| Vitamin B5, pantothenic | 0.722 mg | 5 mg | 14.4% | 7% | 693 g |
| Vitamin B6, pyridoxine | 0.078 mg | 2 mg | 3.9% | 1.9% | 2564 g |
| Vitamin B9, folates | 3.889 mcg | 400 mcg | 1% | 0.5% | 10285 g |
| Vitamin B12, cobalamin | 0.289 mcg | 3 mcg | 9.6% | 4.7% | 1038 g |
| Vitamin D, calciferol | 1.161 mcg | 10 mcg | 11.6% | 5.6% | 861 g |
| Vitamin E, alpha tocopherol, TE | 0.317 mg | 15 mg | 2.1% | 1% | 4732 g |
| Vitamin H, biotin | 11.222 mcg | 50 mcg | 22.4% | 10.9% | 446 g |
| Vitamin K, phylloquinone | 0.2 mcg | 120 mcg | 0.2% | 0.1% | 60000 g |
| Vitamin RR, NE | 2 mg | 20 mg | 10% | 4.8% | 1000 g |
| Niacin | 0.106 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 77.78 mg | 2500 mg | 3.1% | 1.5% | 3214 g |
| Calcium, Ca | 30.56 mg | 1000 mg | 3.1% | 1.5% | 3272 g |
| Magnesium, Mg | 6.67 mg | 400 mg | 1.7% | 0.8% | 5997 g |
| Sodium, Na | 74.44 mg | 1300 mg | 5.7% | 2.8% | 1746 g |
| Sera, S | 97.78 mg | 1000 mg | 9.8% | 4.8% | 1023 g |
| Phosphorus, P | 106.7 mg | 800 mg | 13.3% | 6.5% | 750 g |
| Chlorine, Cl | 86.67 mg | 2300 mg | 3.8% | 1.8% | 2654 g |
| Microelements | |||||
| Iron, Fe | 1.389 mg | 18 mg | 7.7% | 3.7% | 1296 g |
| Yod, I | 9.49 mcg | 150 mcg | 6.3% | 3.1% | 1581 g |
| Cobalt, Co | 5.556 mcg | 10 mcg | 55.6% | 27% | 180 g |
| Manganese, Mn | 0.0161 mg | 2 mg | 0.8% | 0.4% | 12422 g |
| Copper, Cu | 46.11 mcg | 1000 mcg | 4.6% | 2.2% | 2169 g |
| Molybdenum, Mo | 3.333 mcg | 70 mcg | 4.8% | 2.3% | 2100 g |
| Selenium, Se | 16.033 mcg | 55 mcg | 29.2% | 14.2% | 343 g |
| Fluorine, F | 30.56 mcg | 4000 mcg | 0.8% | 0.4% | 13089 g |
| Chromium, Cr | 2.22 mcg | 50 mcg | 4.4% | 2.1% | 2252 g |
| Zinc, Zn | 0.6167 mg | 12 mg | 5.1% | 2.5% | 1946 |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 0.4 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.439 g | ~ | |||
| Valin | 0.428 g | ~ | |||
| Histidine* | 0.189 g | ~ | |||
| Isoleucine | 0.333 g | ~ | |||
| Leucine | 0.6 g | ~ | |||
| Lysine | 0.5 g | ~ | |||
| Methionine | 0.233 g | ~ | |||
| Methionine + Cysteine | 0.4 g | ~ | |||
| Threonine | 0.339 g | ~ | |||
| Tryptophan | 0.111 g | ~ | |||
| Phenylalanine | 0.361 g | ~ | |||
| Phenylalanine+Tyrosine | 0.628 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.394 g | ~ | |||
| Aspartic acid | 0.683 g | ~ | |||
| Glycine | 0.233 g | ~ | |||
| Glutamic acid | 0.983 g | ~ | |||
| Proline | 0.222 g | ~ | |||
| Serin | 0.517 g | ~ | |||
| Tyrosine | 0.267 g | ~ | |||
| Cysteine | 0.161 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 300.83 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.6 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.022 g | ~ | |||
| 15:0 Pentadecane | 0.006 g | ~ | |||
| 16:0 Palmitinaya | 1.139 g | ~ | |||
| 17:0 Margarine | 0.017 g | ~ | |||
| 18:0 Stearic | 0.489 g | ~ | |||
| 20:0 Arakhinovaya | 0.017 g | ~ | |||
| Monounsaturated fatty acids | 2.623 g | min 16.8 g | 15.6% | 7.6% | |
| 16:1 Palmitoleic | 0.217 g | ~ | |||
| 17:1 Heptadecene | 0.006 g | ~ | |||
| 18:1 Oleic (omega-9) | 2.272 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.022 g | ~ | |||
| Polyunsaturated fatty acids | 0.665 g | from 11.2 to 20.6 g | 5.9% | 2.9% | |
| 18:2 Linolevaya | 0.611 g | ~ | |||
| 18:3 Linolenic | 0.033 g | ~ | |||
| 20:4 Arachidonic | 0.056 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 5.4% | |
| Omega-6 fatty acids | 0.9 g | from 4.7 to 16.8 g | 19.1% | 9.3% |
The energy value of Scrambled eggs with cottage cheese is 206.2 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.
