Smooth and Cheesy Omelet Recipe -
Smooth and Cheesy Omelet Recipe
  • READY IN 25 mins

Smooth and Cheesy Omelet

Recipe by  

"This yummy omelet disappears quickly so be prepared to make lots to keep up with how quickly it vanishes from the serving plate."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Heat olive oil in a skillet over medium heat. Add mushrooms and peppers; saute until soft. Sprinkle with basil and remove from pan.
  2. Pour eggs into pan and return to heat. Cook eggs until semi-solid, then flip. Place mushroom mixture and cheese on top of omelet. Season with pepper and fold in half. Cook until firm. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Aug 23, 2008

I'm not a cottage cheese fan, but I used it for a recipe and had some left over. I found this recipe and was skepital, but I loved it. I used canned mushrooms, but I'll use fresh next time. The jalepenos gave it a nice kick. Thanks alot!

Most Helpful Critical Review
May 05, 2009

The recipe was easy enoough, but I found the cool and lumpy cottage cheese inside the hot omelet disconcerting. I think mixing the cottage cheese in with the beaten egg might have imporved things. Thanks!


14 Ratings

May 27, 2009

This was interesting. I took another reviewers advice and whipped the cottage cheese in with the eggs. I used one full egg and three egg whites and trim cottage cheese. I think I might add in some onion and garlic next time.

Jan 15, 2008

WOW! I thought it sounded good, but I was not expecting this to be so delectable. I'm not much of a jalapeno girl, so I used green pepper. Also, all I had were canned mushrooms. This was just fantastic, I'll be making this often!!! Thank you!

Apr 02, 2008

This is the perfect healthy omelet! I modified it to my taste: using only egg whites (8 egg whites), added finely chopped chives to the saute, and minimized the oil to 1 tsp instead of 1 tablespoon, because you really don't need that much oil to saute. The cottage cheese is what makes it different and satisfying. I used 1% fat cottage cheese, using 1/3 cup instead of 1/4 cup. I served this with a side of freshly chopped tomatoes. Delish!

Jun 15, 2011

Delicious and healthy! I'm always looking for more ways to use cottage cheese and this was a great idea. I did not find the olive oil to be necessary and used just a tad. I used fresh mushrooms and added red onion and green peppers. Loved the simple addition of basil, and I imagine this would have been even better if using fresh basil. I was worried about it not having enough seasoning and made the mistake of adding salt to the veggies. I forgot how salty cottage cheese is on its own. I contemplated adding garlic because I love it, but didn't. Overall, I thought the veggies, jalapeno, basil, and black pepper gave this enough taste. I also used egg beaters which worked just fine. Thanks for the great recipe to start my day!

Dec 13, 2010

Not bad. I had to make quite a few changes, though. I omitted the mushrooms and cottage cheese, as I don't care for either. I added peri-peri peppadrop peppers and diced green onion, and used feta cheese. It tasted divine, even though it wasn't aesthetically pleasing (I need to work on my omelet making skills). Thanks, Dakota.

Apr 21, 2010

This omelet is wonderful! Didn't expect it to be this good. I did not have any mushrooms so used black sliced black olives and diced green chiles. Also some salsa. I put a slice of yellow cheese ontop and let it melt, then used sour cream when fully cooked, A 10!


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  • Calories
  • 244 kcal
  • 12%
  • Carbohydrates
  • 3.9 g
  • 1%
  • Cholesterol
  • 376 mg
  • 125%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 17 g
  • 34%
  • Sodium
  • 352 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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