Cottage Cheese, Raspberry & Maple Syrup Soufflé Omelette

wp-1484736711186.jpgMy love of omelettes is no secret over on IG- I must eat them a good few times in a week. However, I usually stick to savoury, vegetable based options. Until today.

Today we’re making a breakfast appropriate soufflé omelette. The consistency is much lighter, fluffier, and lends itself really well to sweet toppings such as berries, stewed fruits, yoghurt, cottage cheese, Nutella, peanut butter…

It really is almost like a cloud- from somewhere clouds taste really good- has landed on your plate. This particular version is topped with cottage cheese, frozen raspberries, cinnamon, and maple syrup. Altogether, you have a high protein breakfast, but that still feels light if you aren’t much of a fan of the “breakfast should be the biggest meal of the day” saying (coincidently, I am). The eggs and cottage cheese provide protein, the cottage cheese is also a good source of fats to keep you satiated and assist with the absorption of fat-soluble vitamins, the raspberries (if you measure out 80g) are one of your 5 a day- and the maple syrup just tastes damn good.


  • 2 large eggs, separated into whites and yolks
  • 2tsp maple syrup
  • 2 large handfuls frozen raspberries
  • 100g natural cottage cheese
  • Vanilla extract, to taste
  • Pinch of cinnamon


  • Using an electric whisk, beat the egg whites until they form soft peaks. In another bowl beat together the yolks, 1tsp maple syrup, the vanilla, and the cinnamon, until the yolks turn a creamy yellow colour. DO THIS AFTER BEATING THE WHITES IF YOU ARE USING THE SAME MIXER. Otherwise, the fats contained in the yolks prevent the whites from foaming sufficiently.
  • Now, fold the egg yolks into the egg white, being careful not to knock all of the air from the whites.
  • Place a pan over a medium heat, and add some non-stick spray. Pour the mixture into the pan, and proceed to make an omelette as usual.
  • After a few minutes use a spatula to begin easing the omelette away from the pan. If it comes away easily, then fold it, and plate up. If you’re worried the egg isn’t sufficiently cooked, then zap the whole thing in the microwave for about 20 seconds (this makes it even fluffier too!)
  • Top with the cottage cheese, berries, remaining maple syrup, and a dusting of cinnamon…

One thought on “Cottage Cheese, Raspberry & Maple Syrup Soufflé Omelette

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