Omelette with Cottage Cheese
Farm fresh eggs whipped and browned in butter, wrapped around creamy cottage cheese and aromatic basil and sweet cherry tomatoes.
6 large eggs
4 tbsp. water
1 tbsp. oil or butter
bunch fresh basil
200g 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 omelets. Keep them warm under aluminum 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 omelets and roll them up. Cut diagonally and serve immediately.
Serves: 4 . Prep: 10 mins . Cook: 10 mins
Nutrition per serving: 200 kcal . 14g Fats . 3g Carbs . 15g Protein
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