Springtime Cheese & Pea Omelette

This moist and creamy omelette provides a delicious protein boost.

  • Prep time: 5 min
  • Makes: 2 servings
  • Cook time: 5 min

Nutritional Information

1/2 recipe

  • Calories
    .
    189
  • Saturated Fat
    .
    2 g
  • Fat
    .
    7 g
  • Cholesterol
    .
    85 mg
  • Carbohydrates
    .
    10 g
  • Fibre
    .
    3 g
  • Sugars
    .
    3 g
  • Protein
    .
    18 g
  • Sodium
    .
    448 mg
  • Potassium*
    .
    6 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

1/3 cup / 75 ml 2% cottage cheese
2 tbsp / 30 ml finely chopped fresh dill, basil or mint leaves
1/2 tsp / 2 ml finely grated lemon zest
pinch each salt and pepper
1 tsp / 5 ml olive oil
1 cup / 250 g Naturegg Omega Plus liquid eggs,, well shaken
1/4 cup / 50 ml baby peas (fresh or thawed, frozen)

Directions

  1. Stir the cottage cheese with the dill, lemon zest, salt and pepper; set aside. Heat the oil in a large nonstick skillet set over medium heat.

  2. Pour the eggs into the skillet. Cover and cook, without stirring, for 2 to 3 minutes or until almost set. Spread the cottage cheese mixture and peas over half of the omelette. Fold over and cook, covered, for 2 to 3 additional minutes or until set.

Tips

  1. Replace the cottage cheese with crumbled chèvre or feta cheese.

  2. Replace the peas with thawed, shelled edamame (green soybeans) for a different protein source.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

Tips: Shell Eggs

When making sauces and custards, whisk small portions of hot liquid with the beaten whole eggs to gently warm them up before whisking with the remaining hot mixture.

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