Cottage cheese, sunflower seed and breadcrumb omelet Calories

The main ingredients are eggs, lor, sunflower seeds and breadcrumbs. A little oil helps the omelet cook without sticking; black pepper, herbs or chili flakes can add flavor without changing its basic character.

Breadcrumbs absorb some moisture and give the omelet a more substantial, slightly textured consistency. Add only enough to bind the mixture; too many can make it dry and dense.

Either raw or toasted sunflower seeds work. Toasted seeds give the omelet a nuttier flavor, while salted seeds can make the finished dish too salty, so adjust added salt accordingly.

Let the breadcrumbs absorb moisture briefly before cooking, and avoid making the mixture too wet. Use a well-heated nonstick pan and a wide spatula, and wait until the underside has set before turning it.

Yes. Pour the mixture into a lightly greased oven-safe dish and bake until the center is set and the top is lightly browned. A shallow dish helps it cook more evenly.

Drain lor if it is noticeably wet, since excess liquid can leave the egg mixture loose and slow cooking. Dry, crumbly lor usually needs no draining.

Finely ground oats or crumbled toast can replace breadcrumbs and help absorb moisture. Add them gradually, since their texture differs and too much can make the omelet overly thick.

Yes. Refrigerate the cooked omelet in a covered container and eat it within a few days. Reheat it gently in a pan over low heat to help keep it from drying out.

Serve it with fresh tomatoes, cucumber or leafy greens for a simple breakfast or light meal. The omelet already has a soft, savory filling and crunchy seeds, so a fresh side balances it well.