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Breakfast

Spinach omelette with cottage cheese

Three eggs, a handful of spinach and cottage cheese folded inside, with crispbread and tomato on the side.

  • Servings: 1
  • Total: 9 min
  • 447 kcal · 32 g protein
Spinach omelette with cottage cheese

Three eggs, a handful of spinach and cottage cheese folded inside, with crispbread and tomato on the side.

Ingredients

Servings: 1

  • 150 g eggs (about 3)
  • 60 g fresh spinach (two handfuls)
  • 60 g cottage cheese (4% fat)
  • 5 g rapeseed oil (1 tsp)
  • 30 g wholegrain rye crispbread (about 3 slices)
  • 100 g tomato (1 medium)
  • Salt and black pepper

Instructions

  1. 1

    Whisk the eggs with a pinch of salt and pepper.

  2. 2

    Wilt the spinach in the oil in a frying pan for a minute.

  3. 3

    Pour in the eggs and let them set on medium heat for 3–4 minutes.

  4. 4

    Spoon the cottage cheese over one half and fold the omelette.

  5. 5

    Serve with crispbread and sliced tomato.

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