Apple Cottage Cheese Omelette

I’m so much in love with apple-cinnamon combo that sometimes I fear it might take place of chocolate in my life! And if you are a regular reader of my blog, you must know by now that I am a chronic chocoholic. Well, this Apple Cottage Cheese Omelette is simply autumn-ly wonderful and the kind of cosy breakfast I crave on cold mornings.

Breakfast is my most favourite meal of the day, it has to be something enjoyable to begin the right. It’s kind of tricky to keep being in love with food and keep the waistline in control. But this delicious breakfast is a treat that even weight watchers can enjoy. Protein packed and loaded with the goodness of apples, herbs and cinnamon, it won’t take you long to fall in love with it.

Frying the apples and cheese cubes with honey and herbs is the most irresistible part if the recipe. Sometimes I just stop at that stage and devour the apples and cheese straight from the frying pan.

You can use any cheese of your choice in Apple and Cottage Cheese Omelette that stays firm through frying. Or to make it more indulgent, add 2 tablespoons of grated cheddar to the omelette batter.

5 eggs
3 tablespoons plain flour
5 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon black pepper
a few drops vanilla
1 teaspoon olive oil

3 apples, cored and cut into wedges
1/2 cup cottage cheese, cut into tiny cubes
2 tablespoons honey
1 teaspoon thyme or rosemary
1/2 teaspoon cinnamon powder
Two tablespoons olive oil

Preheat oven at 175 degrees C.

Heat two tablespoons oil in a frying pan. Add apple wedges, honey, thyme/rosemary and cinnamon. Fry on medium heat for 3-4 minutes or till the apples are tender and well coated with honey and herb glaze.

Scoop the apples out of the frying pan. There will be still some sweet and herb liquid in the pan. Add cottage cheese cubes to it and fry on medium heat till all the cubes are coated in the remaining sauce and no liquid left in the pan.

Set aside apples and cottage cheese to cool down while you prepare the omelette batter.

Separate egg yolks and whites. Beat whites till they are frothy. Add flour, milk, yolks, salt, pepper and vanilla to the whites and fold in gently.

Lightly grease an oven proof deep pan or casserole dish. Pour the egg mix into it.
Place half of the apples and cottage cheese cubes on top.

Bake for 12-15 minutes or till the omelette is nicely set and golden on the top.

Serve warm with the remaining apples and cheese on side.

Serves 4