Here’s a little kitchen magic: blend cottage cheese into your eggs and something wonderful happens. It goes impossibly fluffy, sneaks in a load of extra protein, and nobody’s the wiser. Add a splash of coconut cream and you’ve got an omelette that works sweet or savoury depending on your mood — around 24g of protein either way, in about ten minutes flat.
Who it’s for: anyone bored stiff of the same two eggs every morning, and anyone who wants a breakfast that can’t decide if it’s dessert. No shame in either.
- 5 eggs
- 4 tbsp cottage cheese
- 3 tbsp coconut cream
- Pinch of salt
- Berries + cinnamon, or herbs + avocado, to finish
- Blend the eggs, cottage cheese and coconut cream until smooth.
- Heat a lightly oiled pan on medium-low.
- Pour in the mix, cover, and cook 5–6 min until set.
- Fold, slice and add your toppings.
Sweet with berries and cinnamon, or savoury with avocado, herbs and lime zest.
Why this works
Eggs alone are grand, but cottage cheese quietly doubles the protein and the coconut cream keeps it tender instead of rubbery — the fate of every sad, overcooked omelette. Blending is the trick: no lumps, just a silky batter that puffs up like it’s showing off. Protein that actually keeps you full, dressed up as something a bit indulgent.
Make it yours
Sweet: berries, cinnamon and a dollop of coconut yoghurt · savoury: avocado, sauerkraut and a bit of smoked mackerel · a pinch of vanilla for the sweet version, fresh herbs and lime zest for the savoury. Same base, completely different breakfast.
Can I make it dairy-free?
The coconut cream’s already pulling its weight, so swap the cottage cheese for a thick coconut yoghurt or a spoon of silken tofu blended through. You’ll lose a touch of the protein punch, so tuck a scoop of unflavoured pea protein into the mix and you’re right back on track — dairy-free and none the poorer for it.