Milk kefir cottage cheese & egg white omelette

This milk kefir cottage cheese & egg white omelette is a great way to start the day. I use ‘single day’ fermented kefir milk which I then strain through a cheesecloth to remove excess whey which leaves you with kefir cottage cheese. I let it strain while refrigerated otherwise it will continue to ferment.  (Only using one day fermentation makes it more cream and less tangy.)


  • 2 egg whites
  • 3 tablespoons of milk kefir cottage cheese
  • 1/2 teaspoons Tamari & dash of fish sauce
  • 2 small shallots
  • 4 small mushrooms (any kind you like)
  • 2 sprigs of fresh dill, or other seasonal herb you like.
    Optional – 2 teaspoons of coconut or macadamina oil, or other quality cooking oil
  • Non-stick frying pan


  1. Chop mushrooms, shallots & dill finely then combine all ingredients well in a mixing bowl.
  2. Heat pan to low to medium heat.
  3. Add omelette mixture to your pre-heated non-stick pan and cover to allow it to steam as well as cook from the bottom
    (No need to turn over).
  4. Or if you do not have a non-stick pan, add the mixture to the oiled pan and fry on low/medium heat for 3 minutes on one side and 1 1/2 to 2 minutes on the other.
  5. I have served it here with a health salad topped with pepita seeds and a spinach dressing, but you can combine it with anything that grabs your fancy, bet adventurous, try something new an experiment.
You may be interested in reading ...  Milk kefir gluten free pizza bread

Preparation time: 10 minutes

Cooking time: 5 – 7 minutes (depending on the size and thickness of your omelette)

Uta Heidelauf
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