Fruity Cottage Cheese Omelette
This fruity cottage cheese omelette is a great go-to when you’re in need of a fast breakfast or brunch. For a variation, try ricotta cheese instead of cottage cheese, and use seasonal fresh fruit instead of canned fruit salad.
- Serves:
- 1
- Prep Time:
- 5 min
- Cook Time:
- 5 min
Ingredients
Nutrition Facts
- Calories
- 213
- Fat
- 11 g
- Saturated Fat
- 3.5 g
- Trans Fat
- 0 g
- Carbohydrate
- 11 g
- Fibre
- 1 g
- Sugars
- 1 g
- Protein
- 19 g
- Sodium
- 198 mg
- 2 eggs
- 1 tbsp ( 15 mL ) water
- ¼ cup ( 60 mL ) pressed cottage cheese or ricotta cheese
- ¼ cup ( 60 mL ) canned fruit salad, drained
- Icing sugar (optional)
Instructions
-
Whisk eggs and water in small bowl.
-
Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium heat. Pour in egg mixture. As eggs set around edge of skillet, with spatula, gently push cooked portions toward centre. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.
-
When eggs are almost set on surface but still look moist, spread cottage cheese evenly along middle of omelette. Spoon fruit salad over cottage cheese. Fold each side of omelette toward centre and over fruit salad.
-
Slide omelette onto plate. Sprinkle icing sugar over top, if desired.