Cottage Cheese and Asparagus Omelette
Recipe: #43762
October 13, 2024
Categories: Breakfast, Snacks, Cheese, Cottage, Eggs, Asparagus, Australian, One-Pot Meal, Brunch, Easter, Sunday Dinner, Vegetarian, more
"A quick and easy breakfast or brunch recipe. I got this recipe from Australian Egg a few years ago ~ and it has never disappointed me."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (712 g)
- Calories 1090.8
- Total Fat - 69.4 g
- Saturated Fat - 29.7 g
- Cholesterol - 1877.9 mg
- Sodium - 1598.7 mg
- Total Carbohydrate - 15.6 g
- Dietary Fiber - 2.1 g
- Sugars - 4.6 g
- Protein - 97.5 g
- Calcium - 1420.9 mg
- Iron - 10.2 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Crack the eggs into a bowl, season and whisk.
Step 2
Heat a non-stick pan over medium heat, spray with oil.
Step 3
Snap the bottom part of the asparagus off and discard, wash the top part and place into the pan; cook lightly, then set aside.
Step 4
Wipe the pan clean with kitchen towel, set back onto the heat, spray with oil and pour in half of the egg mixture tilting the pan to cover the base.
Step 5
Cook lightly while lifting and moving the egg around to cook more evenly. Just before the omelette is cooked, add half the asparagus, corn and cottage cheese; fold the omelette in half and slide onto a plate. Repeat the same process for the second omelette.
Step 6
Serve with toasted bread.
Tips
No special items needed.
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