2 egg omelette with cottage cheese & berries

Breakfast & Brunch|Vegetarian
Prep   5 min
Cook   5 min
  • Frozen mixed berries, 150 g, or fresh
  • Vanilla essence, 1 teaspoon(s), or vanilla bean extract
  • Eggs, raw, 2 60g egg(s)
  • Olive oil, 1 teaspoon(s)
  • Cottage cheese, low fat, ⅓ cup(s)
  • Burgen Bread, any type, 1 slice(s), toasted


Roughly chop or slice any larger berries. Place all the berries into a small non-stick frying pan with 2 teaspoons water. Place over medium to high heat, cook, shaking pan often for 1 to 2 minutes until berries are warm. Remove from the heat, spoon over the vanilla. Stand for 5 minutes. Transfer to a bowl. Wash and dry the pan.

Beat the eggs with a fork until well combined. Add the oil to the clean frying pan, heat over medium heat. Pour the eggs into the pan, and swirl to cover the base. Cook 2 to 3 minutes until the surface is cooked. Slide onto a serving plate.

Spoon the cottage cheese over the omelette. Top with two-thirds berries and juices, fold into quarters. Top with remaining berries. Serve with toast.

TIP: to save time, you can heat frozen berries in the microwave on low heat until warmed through.

Nutrition facts per serve
Makes 1 serve

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals1
Healthy Fats & Oils1
Protein30 g
Total fat21.8 g
- Saturated fat7.2 g
Total carbohydrates32.4 g
- Total sugars16.4 g
Fibre9.1 g
Sodium533 mg