• 6 large eggs
• 4 tbsp. water
• 1 tbsp. oil or butter
• bunch fresh basil
• 200g cottage cheese
• 12 cherry tomatoes
Prep: 10 mins
Cook: 10 mins
Beat the eggs with the water and season with salt
Heat 1/4 oil in a frying pan and bake 1 thin omelet,
repeat until you have 4 omelets.
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 omelets and roll them
Cut diagonally and serve immediately.