Rice Pepper Omelette

Ingredients Checklist (Tap as You Prep)

• 6 large pasture-raised eggs + ½ cup liquid egg whites (for Rice Pepper Omelette)
• ½ cup full-fat cottage cheese or shredded sharp cheddar cheese
• 1 tablespoon grass-fed butter or avocado oil
• ½ cup diced bell peppers, baby spinach, or caramelized onions
• 4 oz diced smoky turkey bacon, chicken sausage, or grilled shrimp
• ½ teaspoon garlic powder + ½ teaspoon smoked paprika
• ¾ teaspoon kosher salt + ½ teaspoon freshly cracked black pepper
• 2 tablespoons thinly sliced fresh chives and flat-leaf parsley

Step-by-Step Cooking Instructions

1. Whisk Eggs with Cottage Cheese: Whisk the whole eggs, egg whites, cottage cheese, salt, and black pepper until frothy—the cottage cheese melts into pockets of creamy protein in Rice Pepper Omelette.
2. Sauté the Savory Fillings: In a nonstick or cast-iron skillet over medium heat, sauté the diced protein and veggies in butter for 3 minutes.
3. Cook Low & Slow for Custardy Texture: Pour in the egg mixture and gently push the cooked edges toward the center with a silicone spatula for 3–4 minutes.
4. Fold or Bake Until Set: Sprinkle with cheddar cheese and fold (or bake in muffin cups at 375°F for 15 minutes) until puffed and golden.
5. Garnish with Fresh Chives: Rest 2 minutes, scatter fresh chives and smoked paprika on top, and serve warm.