Omelet With Cottage Cheese & Basil
- 6 large eggs
- 4 tbsp water
- 1 tbsp Coconut oil or butter
- 1 bunch fresh basil
- 200 grams cottage cheese
- 12 cherry tomatoes
- Beat the eggs with the water and season with salt and pepper.
- Heat ¼ oil in a frying pan and bake 1 thin omelet, repeat until you have 4 omelettes. Keep them warm under aluminium foil.
- Chop the basil finely and mix with the cottage cheese. Season with freshly ground pepper.
- Cut the tomatoes into quarters. Divide the cottage cheese and tomato over the omelettes and roll them up. Cut diagonally and serve immediately.