Steam omelet with cottage cheese (in a saucepan)

A steamed omelet is tender, fluffy and airy. It can be prepared "empty", or you can diversify the classic taste with some kind of additive. Today we will cook an unsweetened omelet with cottage cheese. We will cook based on the absence of a double boiler - right in the pan!

Ingredients

• Eggs - 2 pcs.
• Milk - 100 ml
• Cottage cheese - 200 g
• Salt - 2 pinches
• Butter (to prepare the mold) - 1 tsp

Directions

1. I used soft, fatty homemade cottage cheese, but you can use any fat content cottage cheese.
2. Break eggs into a bowl and add salt.
3. Shake the eggs with a fork or whisk.
4. Add cottage cheese.
5. Stir the cottage cheese with the egg mixture with a fork, trying to thoroughly knead the lumps of cottage cheese.
6. Pour in milk.
7. Stir.
8. Grease the portion molds with butter (both the bottom and sides). I used two 300 ml molds.
9. Pour the egg-curd mixture into prepared tins, filling them about half full.
10. At the bottom of a large saucepan, place a clean tea towel, folded 2 to 3 times. Place the filled molds on a towel.
11. Bring about 1 liter of water to a boil using any convenient method.
12. Gently pour boiling water into a saucepan so that the water reaches about the middle of the molds.
13. Cover the saucepan with a lid and place over high heat. When the water comes to a boil, reduce heat to low and steam the omelet for about 15 minutes, until the egg mixture sets.
14. Steam omelet with cottage cheese is ready.
15. Serve this omelet hot or warm. For breakfast with a cup of sweet coffee - perfect!
16. Bon Appetit!