When Bethenny calls something “davoon,” she means it. This omelette has become one of her go-to morning meals because it’s quick, packed with protein, and actually delicious. "It’s the easiest thing," she says. "It is so davoon."
The base is simple: fluffy egg whites, seasoned corner to corner (“I’m a salt and a pepper-er, no matter what, every inch”), folded around a filling of cottage cheese mixed with a big scoop of Truff hot sauce. You could toss in some veggies if you’re feeling ambitious, but Bethenny usually skips them. “I want the purity of it,” she says. Just a clean pan, a good flip, and breakfast is done.
(If you want even more protein, try throwing this baby on top of one of Bethenny's famous cottage cheese bagels.)
Ingredients
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3–4 egg whites
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1–3 tablespoons cottage cheese
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1 teaspoon Truff hot sauce (or to taste)
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Salt and pepper
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Optional: finely chopped vegetables (like spinach, tomatoes, or peppers)
Instructions
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In a small bowl, mix cottage cheese and Truff hot sauce to your desired spice level. Set aside.
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Heat a nonstick or well-greased pan over medium heat until hot.
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Pour in the egg whites, tilting the pan to spread evenly. Let them cook undisturbed until the edges begin to set.
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Use a spatula to gently pull the edges toward the center, letting uncooked egg flow to the sides. Continue until mostly set.
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Season generously with salt and pepper—“every inch,” per Bethenny.
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Spoon the cottage cheese and Truff mixture across one side of the omelette.
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Fold the omelette over the filling and let cook another 30 seconds to warm through.
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Slide onto a plate and eat immediately.
Want to try more of Bethenny's favorite weirdo snacks and go-to meals? Whip up her supermodel sandwich for lunch and thank us later.