This golden baked omelet is puffy, cheesy and full of tender zucchini and sweet tomato, all held together with creamy cottage cheese. It is an easy, hands-off breakfast that feeds the whole table with very little morning effort.
Ingredients
- 4 large eggs
- 200 g (7 oz) small-curd cottage cheese
- 1 zucchini (about 300 g / 10.5 oz), diced
- 1 tomato (about 150 g / 5.3 oz), diced
- 1/2 tsp salt
- 75 g (2.6 oz) mozzarella, grated
Instructions
- Dice the zucchini, salt it, and let it sit so the excess moisture drains off; pour off the liquid.
- Whisk the eggs in a baking dish; add the drained zucchini, cottage cheese, and diced tomato. Mix well.
- Top with the grated mozzarella.
- Bake at 180 C (350 F) for 40 to 45 minutes until set and golden.
Tips
- Drain the zucchini well; extra water makes the omelet soggy.
- For more cottage cheese breakfasts, try Fluffy High-Protein Cottage Cheese Pancakes or Banana-Stuffed Cottage Cheese Pancakes.
- For safe egg handling, see the guidance from USDA.
Nutrition
Nutrition: per 100 g: 134 kcal, protein 12 g, fat 8 g, carbs 2 g.