Cottage Cheese, Pea & Pesto Omelette  

What better way to start the day then with a yummy cottage cheese, pea & pesto omelette? The cottage cheeses makes this oh so creamy & dreamy. We love the addition of pesto, peas &  fresh mint.

10 mins serves 2


½ cup Anchor Cottage Cheese

1 tsp Anchor Butter

3 Woodland Eggs

½ cup fresh peas, shelled & blanched

1 tbsp Superb Herb Mint, chopped

1 ½ tbsp store-bought basil pesto

Mrs Rogers Himalayan Pink Salt

Mrs Rogers Black Peppercorns, ground


We used a Le Creuset non-stick frying pan to make the omelette. 



  1. In a bowl whisk the eggs and cottage cheese together. Season with salt and pepper. Fold in the chopped mint.

  2. Melt butter in a nonstick frying pan over medium to high heat. Fry the peas for a minute.

  3. Pour in egg mixture, titling and moving the frying pan so the mixture covers the entire surface.

  4. Loosen a couple of times with a spatula so any uncooked egg can run into the centre.

  5. Carefully fold in half, slide onto a plate, drizzle with pesto and eat while hot.