Open-Face Fruit and Cheese Omelette

Prep Time: 5 Minutes

Time to Table: 5 Minutes

Serves: 1


  • 1 teaspoon grated orange peel
  • 1/2 cup Daisy Cottage Cheese
  • 2 eggs
  • 1 tablespoon orange juice
  • 1 teaspoon powdered sugar
  • 1 tablespoon butter
  • 1/4 cup fresh raspberries


In a small microwavable bowl, stir the orange peel into the cottage cheese. Microwave on high for 30 seconds or until the mixture is slightly warm. In a medium bowl, whisk or beat the eggs, orange juice and powdered sugar. Melt the butter in 8-inch nonstick sauté pan over medium-high heat. Pour in the egg mixture. Cook until set but still shiny, tilting pan and lifting edges of omelet with spatula to allow uncooked egg to flow to bottom of skillet (when the top is set, if desired, slide omelette onto plate. Turn pan upside down over omelette and flip back into pan so brown side is up). Cook another 30 seconds on other side. Slide omelette onto plate. Spoon the warm cottage cheese over omelette and top with berries.