Low-Carb Cottage Cheese Omelet Bake

Serve up a good-for-you omelet, made in a cast iron pan. Tons of veggies, and studded with the creamy softness of cottage cheese, you’ll never want to eat another omelet again!

15 min
Prep Time
30 min
Cook Time


  • 4 slices of bacon, chopped
  • 1 tablespoon Crystal butter
  • ½ cup chopped onion
  • 1 cup diced red and green bell peppers
  • 6 eggs
  • 1 cup Crystal small curd cottage cheese
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup cherry tomatoes, halved
  • 1 avocado, halved
  • ½ cup scallions, thinly sliced
  • ¼ cup cilantro, finely chopped

Products used

  • Small Curd Cottage Cheese

  • Butter


  • Step 1

    Preheat oven to 350 °F.

  • Step 2

    In a 9-inch cast-iron skillet, cook bacon over medium heat until crisp. Transfer to paper towel, wipe pan with a clean paper towel to remove most of the grease.

  • Step 3

    Add butter and cook onion and peppers just until onions begin to brown slightly and peppers tenderize, about 5 minutes.

  • Step 4

    In a large bowl, mix eggs, ½ cup of cottage cheese, salt, and pepper. Stir in bacon. Pour into skillet over onions and peppers.
  • Step 5

    Transfer pan to oven and bake for 10-15 minutes, or until center of the omelet is set.

  • Step 6

    Top with dollops of cottage cheese, tomatoes, avocado, scallions, and cilantro for garnish. Serve warm and enjoy.

    Make Ahead Tips: to make morning breakfast a breeze, cook bacon the night before. Chop onions, peppers, tomatoes, and scallions—storing each in separate reusable containers. When it’s time to cook, pull out all of your prepped ingredients and cook recipe according to directions.