Cottage Cheese Herb Omelette Stack
This light and fluffy omelette stack layers cottage cheese and fresh herbs between thin, savory egg omelettes. It’s low-carb, packed with protein, and full of Mediterranean flavors — like parsley, chives, dill, and olive oil.
Ingredients:
For the Omelettes:
4 large eggs
2 tbsp milk (or water for fluffier texture)
Salt & pepper to taste
1 tbsp olive oil
Pinch of turmeric (optional, for anti-inflammatory boost)
Filling:
3/4 cup low-fat cottage cheese
2 tbsp chopped chives
1 tbsp fresh parsley, chopped
1 tbsp fresh dill (or 1/2 tsp dried)
Optional: a squeeze of lemon juice or pinch of lemon zest
Salt and pepper to taste
Optional topping: microgreens, chili flakes, or sliced avocado.
Instructions:
1. Whisk eggs with milk, salt, pepper, and turmeric (if using).
2. Heat a non-stick pan over medium heat with a bit of olive oil.
3. Pour in a thin layer of egg (like a crepe). Cook \~1 minute per side. Set aside on a plate. Repeat to make 3–4 thin omelettes.
4. In a bowl, mix cottage cheese with herbs, lemon juice/zest, salt, and pepper.
5. Assemble the stack:
* Lay one omelette, spread a layer of herbed cottage cheese.
* Repeat until all layers are stacked.
* Top with fresh herbs, chili flakes, or microgreens.
6. Serve
Servewarm or chilled as a protein-packed light meal.
Nutritional Information
Calories:~220
Protein:20g
Fat:14g (mostly from olive oil and eggs)
Carbs:4g
Fiber:~1g
Sodium:~300mg
Tips & Variations:
Add finely diced spinach or zucchini to the eggs for more veggies.
Spread avocado or pesto between layers for a flavor twist.
Can be cut into wedges and served as a party snack.
Frequently asked questions
Q: Can I use egg whites only?
A: Yes — use 6–7 egg whites instead of whole eggs for lower fat and fewer calories.
Q: Can I make this ahead?
A: You can prep the layers and filling in advance and assemble when ready to serve. Best eaten within 24 hours.
Q: Is this freezer friendly?
A: It’s not ideal for freezing due to the texture of cottage cheese and eggs. Best kept refrigerated and eaten within 1–2 days.
