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Mushroom & Cottage Cheese Omelet with Beef Pepperoni, Served with Salad
Recipe

Mushroom & Cottage Cheese Omelet with Beef Pepperoni, Served with Salad

Main • Switzerland

A satisfying, lighter omelet filled with mushrooms, a little beef pepperoni for punch, and creamy cottage cheese, served with a crisp Swiss-style salad.

Why smarter

Uses cottage cheese for creaminess and protein without heavy cream, keeps pepperoni as a small flavour accent, and adds a generous salad to round out the meal.

Chef tip

For a tender omelet, keep the heat medium-low once the eggs are in and cover briefly so the top sets without browning too much.

Soft line

Comforting, quick, and nicely balanced.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Eggs 8.000 large eggs
2 Cottage cheese 200.000 g cottage cheese
3 Milk (optional, for loosening the eggs) 2.000 tbsp milk optional
4 Salt 0.500 tsp salt divided, to taste
5 Black pepper 0.500 tsp black pepper divided, to taste
6 Paprika 1.000 tsp paprika sweet or smoked
7 Canola oil 2.000 tsp canola oil divided
8 Brown mushrooms, sliced 300.000 g brown mushrooms
9 Onion, finely chopped 1.000 small onion
10 Garlic, finely chopped 1.000 clove garlic
11 Beef pepperoni (or turkey pepperoni), thinly sliced 80.000 g beef pepperoni use a small amount as a flavour boost
12 Chives, finely sliced 2.000 tbsp chives plus extra to serve
13 Mixed salad leaves 200.000 g mixed salad leaves
14 Cucumber, sliced 0.500 medium cucumber
15 Cherry tomatoes, halved 200.000 g cherry tomatoes
16 Red wine vinegar or apple cider vinegar 2.000 tbsp vinegar
17 Extra-virgin olive oil 2.000 tsp extra-virgin olive oil for dressing
18 Dijon mustard 1.000 tsp Dijon mustard optional, for dressing

Method

  1. Prep: slice mushrooms, chop onion and garlic, slice chives, and assemble salad leaves, cucumber, and tomatoes in a large bowl.
  2. Make the salad dressing: whisk vinegar with olive oil, Dijon (if using), a pinch of salt and pepper. Toss with the salad just before serving.
  3. Cook the filling: heat 1 tsp canola oil in a large nonstick pan over medium heat. Sauté onion 2 minutes, then add mushrooms and cook 5–7 minutes until the moisture evaporates and they brown.
  4. Add garlic and beef pepperoni; cook 1 minute until fragrant. Season with a little pepper and paprika. Transfer filling to a bowl and wipe out the pan.
  5. Whisk eggs with cottage cheese, milk (if using), chives, remaining paprika, and a small pinch of salt and pepper.
  6. Return pan to medium-low heat with remaining 1 tsp canola oil. Pour in the egg mixture and gently swirl to spread evenly.
  7. When the edges start to set (about 2 minutes), spoon the mushroom-pepperoni filling over one half of the omelet. Cover with a lid for 1–2 minutes to help the top set.
  8. Fold the omelet over the filling and cook 30–60 seconds more. Slide onto a board, cut into 4 portions, and serve with the dressed salad. Finish with extra chives if you like.