Name: Loaded Bacon & Cheese Protein Omelette (Low GI)
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 6 large eggs; 4 egg whites; 6 strips center-cut bacon; 1/2 cup low-fat cottage cheese; 1/3 cup shredded sharp cheddar cheese; 1/4 small red onion, thinly sliced; 1/2 medium red bell pepper, diced; 1/2 cup baby spinach, chopped; 1 tablespoon extra-virgin olive oil (for sautéing); 1/4 teaspoon smoked paprika; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon sea salt (optional); 1 tablespoon fresh chives, chopped

Loaded Bacon & Cheese Protein Omelette (Low GI)

Peter

This loaded bacon and cheese protein omelette is designed for maximum flavor, texture, and protein—perfect for a satisfying low glycemic meal. The combination of whole eggs, egg whites, bacon, and cottage cheese ensures you hit your protein goals without excessive carbs. Sweet bell pepper and earthy spinach add color and nutrients, while sharp cheddar and fresh chives bring bold flavor. The result is a hearty, golden omelette with crispy bacon and a creamy, cheesy interior—ideal for brunch, dinner, or post-workout refuel.

Ingredients

Instructions

In a medium bowl, whisk together the eggs and egg whites until fully blended. Stir in cottage cheese, smoked paprika, black pepper, and salt (if using). Set aside.
In a large nonstick skillet, cook the bacon over medium heat until crisp. Remove and drain on paper towels. Chop the bacon into bite-size pieces.
Pour off excess bacon fat, leaving just a thin coating. Add olive oil to the same skillet and heat over medium. Add red onion and bell pepper; sauté for 2-3 minutes until softened. Add spinach and cook just until wilted, about 30 seconds.
Spread the sautéed veggies evenly in the pan. Pour in the egg mixture. Let it set around the edges, gently pulling cooked egg toward the center with a spatula. Tilt the pan to allow uncooked egg to flow to the edges.
When the omelette is mostly set but still slightly glossy on top, sprinkle with cheddar cheese and chopped bacon. Fold the omelette in half. Cover and cook for 1-2 minutes more to melt the cheese and finish cooking the center.
Carefully slide the omelette onto a plate. Sprinkle with fresh chives and cut in half to serve.