Creamy Red Pepper and Cottage Cheese Stuffed Omelette recipe

Name: Creamy Red Pepper and Cottage Cheese Stuffed Omelette
Total time: 15 min
Yield: 1 servings
Cuisine: French
Ingredients: 80 g Natural Cottage Cheese; 1/2 medium, diced Orange Pepper; 5 g Butter; 2 Eggs

A soft, satisfying omelette filled with creamy cottage cheese and sweet red pepper. It makes a quick healthy meal that feels fresh and indulgent at the same time.

15 min · Easy · French Jump to method

Creamy Red Pepper and Cottage Cheese Stuffed Omelette

Ingredients

1 servings

80 g Natural Cottage Cheese
1/2 medium, diced Orange Pepper
5 g Butter
2 Eggs

Nutrition	Per servingEstimated
Calories	225 kcal
Protein	17.3 g
Carbohydrates	5.9 g
Fat	14.2 g
Saturated fat	6.8 g
Fibre	0.9 g
Sugar	4.5 g
Sodium	300 mg

Why this works

A nutrient-dense, protein-rich omelette that is relatively low in carbohydrate and suitable for a filling breakfast or light meal, though saturated fat is moderate from the eggs, butter and cottage cheese.

High-quality protein. Eggs and cottage cheese provide complete protein, supporting satiety and muscle maintenance.

Vitamin C and carotenoids. Orange pepper adds vitamin C and beta-carotene, which support immune function and antioxidant intake.

Saturated fat consideration. Butter, eggs and cottage cheese contribute a moderate amount of saturated fat, so portion size matters if watching heart health.

Method

Dice the orange pepper finely and gently cook it in a little butter for 3-4 minutes until softened.
Keep the heat low enough that the pepper softens without taking on colour; you want the pieces to look glossy and just tender, not browned or watery. If the butter starts to foam aggressively, lift the pan off the heat for a few seconds.
Whisk the eggs with a pinch of salt and black pepper if desired.
Beat only until the eggs are evenly combined and slightly foamy, with no streaks of white left behind. Over-whisking can make the omelette less tender and more bubbly.
Pour the eggs into a non-stick pan over a medium-low heat and cook until almost set.
Tilt the pan so the egg runs into any bare spots, and stop cooking when the surface is still faintly glossy in the centre. If the heat is too high, the underside will set before the top can turn custardy.
Add the cottage cheese and softened pepper to one half, fold over, and cook for another minute until creamy inside.
Add the filling while the top still looks softly set rather than dry, so the fold seals without splitting. Avoid overfilling, as too much cottage cheese will leak out and make the omelette soggy.
Serve immediately while soft and warm.
Slide it onto the plate as soon as it is folded, because the residual heat will continue to set the centre. Waiting too long will turn the filling grainy and the eggs rubbery.

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