Cottage Cheese Omelette

Serves 1–2 · 15′ prep, 10′ cooking. A breakfast omelette that gets its body from cottage cheese rather than a pile of melting cheese. Never flip it: push the set edges in and let the raw egg run underneath, then fold it over the filling at the end.

Ingredients

• 200 g cottage cheese
• 4 eggs
• 100 g champignon mushrooms
• ½ green pepper
• 3–4 tbsp olive oil
• Salt and pepper
• Cherry tomatoes, rocket, and freshly ground pepper, to serve

Preparation

1. Peel the mushrooms or wipe them clean with kitchen paper — don't rinse them under water — then slice them thinly and set aside.
2. Wash the pepper, remove the seeds, and cut it into strips.
3. Crack the eggs into a bowl, season with salt and pepper, and beat with a fork until evenly combined.
4. Set a non-stick pan over high heat and let it get hot. Add 2 tablespoons of the olive oil and the vegetables, and sauté for about 5 minutes, until colored.
5. Tip the vegetables into a bowl. Add the remaining olive oil to the pan, then pour in the eggs.
6. With a silicone spatula, push one edge of the omelette toward the center and tilt the pan so the uncooked egg runs into the gap.
7. Repeat at 3–4 points around the pan, two or three times over, until the omelette has set. Don't flip it.
8. Spread the cottage cheese and the vegetables over the whole surface.
9. Give it another minute to color underneath, fold it in half, and take the pan off the heat.
10. Slide the omelette onto a plate and serve with cherry tomatoes, rocket, and freshly ground pepper.