A super omelette with cottage cheese, cheese, and tomatoes: ready in 10 minutes, and will keep you full for half a day
Take 2 eggs, 1 egg white, 120 g of soft 5% cottage cheese, a tomato, 25 g of light cheese, a little vegetable oil, salt, black pepper, dried garlic, smoked paprika and fresh herbs.
How to cook
Mix the eggs, egg whites, and cottage cheese, adding salt and spices. Mash the mixture thoroughly with a fork until it's as smooth as possible. Thinly slice the tomato, grate the cheese, and chop the herbs. Grease a frying pan with oil and heat, then reduce the heat. Pour in the egg-cottage cheese mixture, spread the tomato on top, and sprinkle with cheese. Cover and cook for about 5 minutes over low heat. When the top of the omelet is completely set, remove it from the stove.
Helpful advice
For an even more filling breakfast, serve the omelet with herbs and a couple of slices of bread. Fold the finished dish in half to trap the warm tomato and melted cheese filling inside.
