Baked Breakfast Omelette

Ingredients

• 8 large eggs
• 1.33 cups low fat cottage cheese
• 1 onion (finely diced)
• 1 pepper (finely diced)
• 8 oz ham (cut into small pieces)
• 0.75 cup mozzarella (shredded)
• 4 tbsp low-fat mayo
• 1 tbsp sriracha

Steps

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Finely dice the onion and peppers, and cut the ham into small pieces.

3. 3

   In a large bowl, whisk the 8 eggs until they are well combined.

4. 4

   Add the cottage cheese, diced onion, pepper, and ham to the egg mixture.

5. 5

   Pour the mixture into individual oven-safe containers (approximately 2½ cup / 600 ml glass containers).

6. 6

   Sprinkle the shredded mozzarella evenly over the top of each container.

7. 7

   Bake for 20-25 minutes, or until the center is set and doesn’t jiggle when gently shaken. A knife inserted into the center should come out clean.

8. 8

   Let the omelettes rest for 5 minutes before serving.

9. 9

   In a small bowl, mix the low-fat mayo and sriracha together, then drizzle the sauce over the baked omelettes.

Notes

Storage Tips: Can be refrigerated for up to 4 days. To reheat, microwave in 30 second - 1 minute intervals until heated through.

Nutrition per serving

• breakfast
• meal prep
• high protein
• low carb
• baked
• omelette
• weight loss