If you are looking for a healthy omelette that is fluffy, light, and flavorful, this egg-beater omelette is it! This omelette uses egg beaters, cottage cheese, and za’atar, which is a spice blend of dried thyme, oregano, sumac, and sesame seeds, to create a delicious meal that is ready in less than ten minutes and doesn’t even dirty one bowl.
This is full of protein and great to have after a long run or bike ride on the weekend. It’s perfect when you really need something flavorful and healthy to eat, but don’t have the energy left to make something elaborate.
This dish is delicious to have alongside flavors that pair well with za’atar. I like to have it with mint or ginger tea—something light, a little earthy, and a little zippy. Serve it on its own or with a side of grapefruit, oranges, or citrus.
If there is a trick to this recipe, it is to really shake the container of egg beaters before you pour them into the pan. This will help get a really fluffy texture.
If your cottage cheese is very wet, you may want to consider straining off some of the liquid. It’s okay if there is some moisture, but if you use the really liquidy part at the top of the cottage cheese, the omelette will have too much water to cook out and you’ll overcook the eggs.
What You Need to Make an Egg Beater Omelette
You will need egg beaters, cottage cheese, salt, ground pepper, and za’atar for this recipe. That’s it!
You can use 2% or 4% cottage cheese, but be sure to use a brand that you like to eat. If you don’t like cottage cheese, try using farmer cheese, ricotta, or feta cheese instead.
- Egg Beaters
- Cottage cheese
- Ground pepper
- Unsalted butter
This recipe requires a nonstick frying pan, a spoon, and a spatula. That is it! You can use cooking spray, a little bit of oil, or a little bit of butter to coat the pan.
How To Make an Egg Beater Omelette
Make the omelette: Heat your pan on medium heat, melting the butter. Shake your carton of egg beaters and pour in roughly ½ cup of egg beaters.
Allow to cook for 1 minute, then add ½ cup of cottage cheese to one side of the omelette. Add salt and pepper.
Sprinkle it with za’atar. Allow it to cook until the omelette has just set, 4-5 minutes.
Serve: Before removing the omelette from the pan, use a spatula to flip half of the omelette over itself. Slide onto a plate and serve. Enjoy!
I can’t find za’atar. Can I use something else?
Definitely! Try using just a sprinkling of dried thyme and/or dried oregano, or use a different spice blend all together. Herbs de Provence could be a nice alternative. Be creative!
Can I make this in advance?
Omelettes are best eaten hot. I do not recommend trying to reheat an already-cooked omelette.
Do I have to use the butter called for in the pan?
No! I often use oil, cooking spray, or nothing at all when I’m using a non-stick pan. However, egg beaters often don’t have as much flavor as regular eggs, so a little bit of butter can impart a nice flavor without adding too much fat to the overall dish.
Can I use egg whites instead?
For sure. You will want to use 3-4 egg whites and/or egg whites that have already been separated. If you use egg whites, make sure that you whip them so that they are frothy and airy before putting them in the pan (but don’t whip them to soft or stiff peaks).
Egg Beater Omelette
- ½- ⅔ cup Egg Beaters
- ½ cup cottage cheese
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon za’atar
- ½ tablespoon of butter
- Heat a small non-stick frying pan and melt ½ tablespoon of butter.
- Shake the carton of egg beaters vigorously.
- Pour ½ cup – ⅔ cup of egg beaters into the bottom of the pan and allow to cook for 1 minute.
- Add ½ cup of cottage cheese to one-half of the omelette.
- Sprinkle it with salt, pepper, and za’atar.
- Allow to cook for 4-5 minutes or until the omelette has set.
- Using a spatula, flip one half of the omelette over the other and slide it out of the pan.
Here are a few other recipes you might enjoy!