Omelette with Cottage Cheese, Pan Fried Chorizo and Rocket

A filling, protein-packed breakfast which is surprisingly quick and easy to prepare.


Serves 2

  • 4 eggs
  • 1 tablespoon cold water
  • 1 tablespoon shredded basil leaves
  • ½ teaspoon flaked salt
  • Cracked black pepper
  • ½ chorizo sausage
  • 20g butter

To serve

  • 150g Brancourts cottage cheese (Classic, Lactose Free or Protein+)
  • ½ cup rocket leaves


In a bowl combine eggs, water and basil then whisk lightly with a fork, season with salt and pepper. Set aside.

Cut the chorizo in half lengthways then thinly slice. Heat a small frying pan (base about 17cm), add the chorizo and cook over medium heat about 3 minutes or until lightly golden. Remove to a side plate.

Add butter to the frying pan making sure it is not too hot as this may burn the butter. Swirl the butter around the base of the frying pan then add the eggs.

As the eggs begin to cook lift the edges slightly from the side of the frying pan with a soft heatproof spatula allowing uncooked egg to run underneath to the bottom of the frying pan, to cook the egg more evenly.  Another tip is to cover the frying pan with a larger saucepan lid but leaving it slightly ajar (this helps trap heat/steam that will cook the top of the omelette faster).

When cooked, top the omelette with cooked chorizo, cottage cheese and rocket.