Cottage cheese, pea & pesto omelette 

Omelette with green leaves and peas on a round white plate
What better way to start the day then with a yummy cottage cheese, pea & pesto omelette? The cottage cheeses makes this oh so creamy & dreamy. We love the addition of pesto, peas &  fresh mint.

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast, Brunch
Servings 2 people


  • We used a Le Creuset non-stick frying pan to make the omelette.


  • ½ cup cottage cheese
  • 1 tsp butter
  • 3 eggs
  • ½ cup fresh peas shelled & blanched
  • 1 tbsp Superb Herb Mint chopped
  • 1 ½ tbsp store-bought basil pesto
  • salt & black pepper


  • In a bowl whisk the eggs and cottage cheese together. Season with salt and pepper. Fold in the chopped mint.
  • Melt butter in a nonstick frying pan over medium to high heat. Fry the peas for a minute.
  • Pour in egg mixture, titling and moving the frying pan so the mixture covers the entire surface.
  • Loosen a couple of times with a spatula so any uncooked egg can run into the centre.
  • Carefully fold in half, slide onto a plate, drizzle with pesto and eat while hot.
Tried this recipe?Let us know how it was!

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