Name: Cottage Cheese Egg Omelette with Sautéed Potatoes and Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Eggs; 1/3 cup Low Fat Cottage Cheese; 150g Red Potatoes; 1 tbsp Avocado Oil; 1/2 cup Blueberries; 1/4 cup Raspberries

Nutrition

Per serving

505 calories

Protein: 25g; 20% of calories
Carbs: 44g; 35% of calories
Fat: 26g; 46% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Wash and dice the red potatoes into small, uniform half-inch cubes.
Heat half of the avocado oil in a medium skillet over medium-high heat.
Add the potatoes to the skillet and sauté until they are golden brown and tender inside.
Whisk the eggs and cottage cheese together in a small bowl until the mixture is well combined.
Heat the remaining avocado oil in a non-stick omelette pan over medium heat.
Pour the egg and cottage cheese mixture into the pan and cook until the base is set and the center is slightly firm.
Fold the omelette in half and slide it onto a plate next to the sautéed potatoes.
Serve immediately with a side of fresh blueberries and raspberries.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes