Omelet Stuffed with Cottage Cheese and Cheese
by Editorial Staff
Stuffed omelet pancakes are always tasty and convenient! I suggest experimenting with the filling and making such egg rolls stuffed with cottage cheese and cheese. The rolls turn out to be hearty, suitable for breakfast and dinner. Delicious with sweet coffee!
Cook: 20 mins
Servings: 2
Ingredients
- Eggs – 3 pcs.
- Cottage cheese – 130 g
- Hard cheese – 70 g
- Ground nutmeg – 2 pinches
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 1 tbsp
Directions
- Break the eggs into a bowl, add a pinch of salt and stir with a fork or whisk until the egg mixture is smooth.
- Heat the sunflower oil in a skillet. Pour some of the egg mixtures into the skillet and spread over the bottom to create a thin pancake with an omelet. When the surface of the egg pancake has hardened, turn over and fry for a few more seconds.
- In this way, fry a few more thin pancake omelets from the remaining egg mixture. I made 4 pancakes in total. Now prepare the filling. In a bowl, combine cottage cheese (it is better to take fatty soft cottage cheese, I have homemade) and hard cheese grated on a coarse grater.
- Add salt, black pepper, and ground nutmeg. Stir cottage cheese with cheese, as if grinding them together with a spoon.
- Take one egg pancake and spread some of the curd and cheese filling on its surface. Roll the egg spring roll into a tight roll. Thus, form the rest of the rolls.
- Omelet rolls stuffed with cottage cheese and cheese are ready to serve.
Enjoy your meal!
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