Omelette with cottage cheese
You probably know that eggs are a fantastic source protein and various micronutrients, including riboflavin, phosphorous, and selenium. You probably also know that, contrary to popular belief, scientific research shows that eating eggs doesn’t increase your risk of heart disease. The problem, though, is sitting down to a plate of eggs every day gets boring. And that’s why you need some omelette in your life. Omelettes allow you to reap all the benefits of eggs as well as the deliciousness and nutritioness of everything else you include, like spinach, tomatoes, kale, sweet potato or salmon. So, whether you’re looking to impress friends with a home-cooked brunch or recover after a tough workout, this omelette recipe will be sure to keep things interesting! Enjoy!
2 large eggs
1/4 cup milk
Salt to taste
1 small zucchini
2 spring onions, green parts only
1 handful garden cress (or herbs of choice)
1/4 cup cottage cheese
Heat a non stick pan over low-medium heat. Wash and julienne zucchini. Wash spring onions and chop green part only. In a small bowl whisk together eggs, milk and a pinch of salt. Add a tiny bit of flavourless vegetable oil (such as avocado or sunflower oil) to pan and wait for it to be hot. Add egg mix.
Place zucchini, cottage cheese and most of the spring onion green on one side of the omelette and as soon as the egg is cooked through enough to be able to lift it with a spatula, carefully flip the empty half over the full half and continue to cook for another minute or two. The middle should remain uncooked and soft. Remove from pan and decorate with remaining chopped spring onion.