Would You Make Breakfast? Egg & Egg White Omelet Filled with Cottage Cheese on Whole Wheat Toast

 Tired of the same old, same old breakfast?  This little omelet (I cut it so you could see the filling...) sitting on a piece of whole wheat toast is so fast and so luscious.  Not only is it quick and nutritious (made with one egg and one egg white), it'll hold you until early afternoon.  No elevenses (tea and cookies in the UK) needed.   Serve it up with a few slices of great August tomatoes for breakfast, lunch, or dinner!   Try this:



egg and egg white omelet filled with cottage cheese on toast
serves one

• sliced tomatoes
  
•  1 small slice whole wheat bread
• 1 egg
• 1 egg white
• splash of water
• 1/4 t each: kosher salt and pepper 
• 1t olive oil
• 1/4 cup non-fat cottage cheese

1.  Put plate on counter and add the tomatoes to one side.
2. Toast bread to desired doneness.  Place toast on plate.
3. Heat 8" omelet pan over medium-high to high heat with the teaspoon of olive oil.
4. Beat together egg, egg white, and a splash of water with salt and pepper.
5. Pour egg mixture into pan and let sit 10-15 seconds until edges are setting.  
6. Stir gently to allow uncooked eggs to bottom of pan.  Repeat until eggs are nearly done.
7. Spread cottage cheese out onto half of the omelet.  Fold omelet in half using rubber spatula.
8. Remove from heat and let rest 30-45 seconds or so.  Residual heat will warm the cottage cheese and finish cooking the eggs.
9. Tip omelet from pan onto the toast on the waiting plate.  Eat while hot.

Scared to make an omelet?  Let Jacques show you two different techniques:

 

Here's the whole omelet, French-style--and no, mine isn't quite as pretty as Jacques'!

Approximate calories:  117 for egg and egg white, 34 for olive oil, 40 for the nonfat cottage cheese, and 80-120 (depending on the bread) for the toast.  Tomatoes are negligible.  So maybe 300 total. 

Have fun cooking and taking care of yourself,
Alyce