Omelette with microgreens and cheese

1 serving

20 minutes

Omelet with microgreens and cheese is a refined combination of simplicity and freshness, infused with Russian traditions. Lightly beaten eggs become airy, while soft cottage cheese and ripe tomato add rich flavor and smooth texture. Microgreens, light and aromatic, highlight the dish's freshness, creating a harmonious balance. This omelet not only pleases the eye with its vibrant color palette but also enriches the diet with beneficial nutrients. Ideal for a light breakfast or exquisite snack, it easily fits into any gastronomic rhythm. The secret of its appeal lies in the contrast between the delicate omelet and juicy filling that brings pleasure with every bite. Its ease of preparation makes this recipe accessible even for the most inexperienced cooks.

Energy value per serving

• Calories: 444.8
• Proteins: 18.3g
• Fats: 37.8g
• Carbohydrates: 6.4g

Ingredients

• Chicken egg: 2 pc
• Butter: 20 g
• Micro salad: to taste
• Cottage cheese: 2 tbsp
• Tomatoes: 1 pc
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare the filling. Cut the tomato in half, scoop out the core with juice and seeds.

   Required ingredients:

   • Tomatoes: 1 piece

2. Cut the tomato flesh into 5 mm cubes.

   Required ingredients:

   • Tomatoes: 1 piece

3. Mix chopped tomato with soft cheese, add salt and pepper.

   Required ingredients:

   • Tomatoes: 1 piece
   • Cottage cheese: 2 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Whisk the eggs until the white and yolk become a uniform mass.

   Required ingredients:

   • Chicken egg: 2 pieces

5. Add a small handful of microgreens to the eggs (but be sure to leave some for garnish), salt, and pepper. Mix well.

   Required ingredients:

   • Micro salad:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Melt butter in a non-stick pan. When it froths, pour in the egg mixture.

   Required ingredients:

   • Butter: 20 g

7. Let the omelet sit for 5–7 seconds and vigorously stir it with a spatula to distribute the mixture and greens more evenly. Continue cooking the omelet for about 40 seconds to allow the eggs to set.

8. Spread the filling evenly over half of the omelet.

   Required ingredients:

   • Cottage cheese: 2 tablespoons
   • Tomatoes: 1 piece

9. Lift the empty part of the omelet with a spatula and fold it over the filling, thus folding the omelet in half. Let the omelet sit on the heat for another 10 seconds to set its shape.

10. Transfer the omelet from the pan to a plate, sprinkle with the remaining microgreens, and serve.

    Required ingredients:

    • Micro salad:  to taste