Cottage cheese omelet with apples

This ricotta and apple omelet is a fantastic idea for a delicious and easy lunch to take to work or school. The recipe is simple and tried-and-true… perfect for autumn.

• Preparation time: 30 minutes
• Number of servings: thick tortilla with a diameter of 18 cm Per 100 g:
• Energy value 183 kcal
• Carbohydrates 19 g - Of which sugars 9 g Proteins 11 g Fats 7 g
• Diet: vegetarian, high in protein.

50g wheat flour for cakes

130g semi-skimmed cottage cheese

2 eggs - 115 g after breaking them

Apple 100g - already peeled

20g fine or vanilla sugar

1 level teaspoon of baking powder

clarified butter - for frying 10g

Cottage cheese omelet with apples

Before starting to prepare the tortilla, I recommend reading the complete recipe first to prepare well in advance for the following steps.

To make an omelet, it is best to use a small frying pan with a diameter of about 18 cm.

Crack two large or medium eggs into a bowl and add 130g of semi-skimmed ricotta cheese. It's best to use wholegrain ricotta, not the packaged kind. Add 20g of caster sugar or vanilla sugar. Mix well and mash with a fork.

Tips: If you prefer a higher-fat diet, substitute full-fat cottage cheese for the semi-skimmed cottage cheese. I also recommend using low-fat cottage cheese if you want a low-fat, high-protein omelet. You can replace the sugar with 30g of erythritol.

Ideally, choose a fairly crisp, slightly tart apple with a yellow core. Peel it and cut it into cubes no larger than 1.5 cm (0.6 inches) on each side, yielding a total of 100 g (3.5 oz) of apple. Place it in a bowl and add 50 g (1 oz) of cake flour or all-purpose flour, preferably pre-mixed with a level teaspoon of baking powder. Mix until you have a thick, but not completely smooth, batter.

Tips: You can substitute the apples with slices of medium-ripe pear. You can replace the all-purpose flour with light spelt flour or a pre-mixed all-purpose flour blend of the same weight. If the batter is too runny, add a little more flour.

To ensure your tortilla turns out perfectly and doesn't stick to the pan, choose a heavy, thick-bottomed pan with a scratch-resistant coating and fairly high sides. A pan about 18 cm in diameter is ideal.

Heat the frying pan gradually over medium heat, then reduce the heat to low. Add 10g of clarified butter or a little oil and spread it evenly over the bottom and sides. Once hot, pour the entire tortilla mixture into the pan and gently smooth the surface.

Cook the tortilla over low heat for about 3-4 minutes, without moving it. Then, cover the pan and continue cooking over low heat. This will help the top brown evenly and the bottom lightly. Don't increase the heat, as the tortilla could brown too quickly on the bottom and remain raw on top. Cook until it's at least half-cooked and firm enough to flip safely. Check if the tortilla is ready by gently lifting the edge with a thin spatula. If the bottom is lightly browned, the edges are set, and the tortilla doesn't break when lifted, you can flip it.

Tips: Cooking time is approximate and depends on the stove's power, the thickness of the tortilla, and the type of pan. Cooking it covered ensures the tortilla stays tender but doesn't fall apart when you flip it.

It's quite difficult and risky to flip an omelet using only a spatula, as you would with pancakes or crepes. Since an omelet has a large surface area, I recommend preparing a small plate. Lightly grease it and place it over the pan with the working surface facing the omelet. Carefully remove the pan and flip the omelet over so it's resting on the plate. Then, slide the omelet back into the pan, with the cooked side facing up and the side that needs to finish cooking facing down. Cook the omelet uncovered over low heat until cooked through, for a maximum of 3 to 4 minutes. By then, it should be ready.

A well-made apple omelet shouldn't be greasy. It should be fluffy, delicate, and full of tender apple chunks. I usually serve it on its own, as it's very aromatic and sweet.

It pairs well with honey, maple syrup, jam, preserves, fresh fruit, canned fruit, plain yogurt, sour cream, or vanilla cream cheese. The omelet can also be dusted with powdered sugar and cinnamon or served with a dollop of whipped cream. It's also delicious with toasted nuts, almonds, or a dollop of peanut butter.