Elevate Your Breakfast Game: Omelet Wrap with Salmon and Cottage Cheese Recipe
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Coach Ana
- Published on
A delicios and creamy omelet wrap with fresh salmon and cottage cheese filling, packed with protein and nutrients that will surely make your mornings extra special.
Let’s get serious. Am I the only one who goes to bed at night thinking about what am I going to eat for breakfast? There’s just that comfort that comes with knowing that your morning is planned so that once you’re up you’re ready to get started.
But I’m going to be honest. I don’t always eat breakfast, or let’s say that I’m more of a late breakfast/brunch kind of girl. And that’s totally fine too. I always encourage people whenever I talk about food and meals to simply follow their needs and what their bodies are telling them. And today that’s exactly what I did. I followed my craving and came up with this delicious recipe that is a must-try for anyone who generally loves omelets and wants to try something new with a twist.
How about we start replacing the boring milk and cereal breakfast (not that it’s not delicious! But sometimes I do crave something more special) with a nutritious and super creamy, cheesy, yummy omelet wrap?
It’s packed with protein and fats, which means it will keep you satiated for longer. And the best part is that it’s going to be ready in no time!
How to make the Omelet Wraps:
Ingredients for the Omelet Wraps
200g cottage cheese (7oz.)
100g smoked salmon, chopped (3.5oz)
4 handfuls watercress (or spinach, kale, arugula)
1 lemon peel
6 eggs
60ml milk (or soy milk) - 1/4 cup
1 tsp. mixed herbs
4 tsp. olive oil
Salt and pepper to taste
- To make the cottage cheese filling, blend the cottage cheese, lemon peel, and watercress. I decided to use watercress for this recipe since I had some leftovers in my fridge, but if you don’t have it, feel free to replace it with some spinach, kale, or even arugula.
- In a separate dish, mix the eggs, milk, and herbs. Adding milk will make the omelet creamier, but if you prefer it a bit drier, you can cut the milk entirely or add less.
- Make sure not to add too much salt, especially when using salted cottage cheese. Also, the smoked salmon is pretty salty as well.
- Heat a little bit of oil in a medium size frying pan and cook 1/3 of the omelet mixture. Cook for 2 minutes until the egg is not runny anymore and then turn it on the other side and cook for another 2 minutes. Set aside, add a drop of oil to the pan, and continue to cook the remaining omelet mixture. You should end up with 3 omelets.
- To serve, spread the cottage cheese filling over the omelet and some smoked salmon. Roll them up to create a wrap and serve.
Omelet Wrap with Salmon and Creamy Cottage Cheese Filling
Ingredients
- 200 g Cottage Cheese, (7oz)
- 100 g Smoked Salmon, chopped, (3.5oz)
- 4 handfuls Watercress, (or spinach, kale, arugula)
- 1 Lemon peel
- 6 Eggs
- 60 ml Milk of choice, (1/4 cup)
- 1 tsp Mixed herbs
- 4 tsp Olive oil
- Salt and pepper to taste
Instructions
- To make the filling, place the cottage cheese, lemon peel, watercress, and a sprinkle of salt and pepper in a bowl and blend together until smooth. You can use a hand blender or a food processor.
- In a separate bowl, beat the eggs together with the milk and herbs, salt, and pepper.
- In a frying pan, heat the oil and place 1/3 of the omelet mixture. Cook for 2 minutes on each side.
- Set aside, add a tiny drop of oil to the frying pan, and cook the remaining 2 omelets.
- Spread the cottage cheese filling over the omelets and top with smoked salmon. To create a wrap, simply roll up the omelet and cut it in half. Enjoy!
Notes
- Tags: High Protein, Low carb
