cottage cheeseeggsspinach
Cottage Cheese Patties with Sauce and Omelet
A complete high-protein meal of cottage cheese patties, cucumber yogurt sauce and a baked spinach, tomato and mozzarella omelet.
From YouTube · May 9, 2026
A complete high-protein meal of cottage cheese patties, cucumber yogurt sauce and a baked spinach, tomato and mozzarella omelet.
30 min, resting
Prep time
20 min
Cook time
50 min
Total time
6 patties, sauce and 1 omelet
Yield
Ingredients
20 ingredients- COTTAGE CHEESE PATTIES
- 320 g cottage cheese, drained and squeezed
- 1 egg
- 2 tbsp (30 g) chopped sun-dried tomatoes
- 2 tbsp (10 g) chopped parsley
- 1 garlic clove, minced
- Salt and black pepper, to taste
- 1 tsp psyllium husk
- 2–3 tbsp (20–25 g) almond flour, plus extra for shaping
- Vegetable oil, for shaping and frying
- CUCUMBER YOGURT SAUCE
- 2 tbsp Greek yogurt
- 2 tbsp (30 ml) whey from the cottage cheese
- 1 cucumber, finely grated and squeezed
- Salt and black pepper, to taste
- 1 tbsp finely chopped parsley
- WHEY OMELET
- 2 eggs
- 3–4 tbsp (45–60 ml) whey
- 1/2 cup (50–70 g) grated mozzarella
- 1/2 cup (15–20 g) spinach
- 7 cherry tomatoes, halved
- Vegetable oil, for greasing
Method
10 steps- Drain and squeeze the cottage cheese to remove excess whey, reserving the whey for the sauce and omelet.
- For the patties, combine the drained cottage cheese, 1 egg, sun-dried tomatoes, parsley, garlic, salt, black pepper, psyllium husk and almond flour.
- Leave the patty mixture to rest for 10 minutes.
- Lightly dust a board with almond flour. Oil your hands and shape the mixture into 6 patties.
- For the sauce, combine the Greek yogurt, 30 ml whey, grated and squeezed cucumber, parsley, salt and black pepper.
- For the omelet, whisk 2 eggs with 45–60 ml whey. Stir in half the mozzarella and the spinach.
- Grease a baking dish and pour in the omelet mixture. Arrange the halved cherry tomatoes over the top and sprinkle with the remaining mozzarella.
- Bake the omelet at 180°C (350°F) for 15 minutes, or until fully set.
- Heat a little vegetable oil in a frying pan and cook the patties on both sides until golden and cooked through.
- Serve the cottage cheese patties with the cucumber yogurt sauce and baked omelet.
Recipe notes
Helpful tips
- Let the cottage cheese mixture rest so the psyllium can absorb moisture.
- Shape the patties carefully because the mixture is soft.
- Bake the omelet until the centre is fully set.
Equipment
- Mixing bowls
- Large frying pan
- Baking dish
- Whisk
Storage
Store the patties and omelet separately in covered containers in the refrigerator and reheat until hot throughout.
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