Ingredients
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6 large eggs
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1 tbsp butter
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1 cup basil
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3/4 cup cottage cheese
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12 cherry tomatoes, quartered
Steps
1
In a medium bowl, beat the eggs with 4 tbsp water. Melt butter in an 8-inch skillet over medium. Pour 1/4 eggs into pan. Cook 4 min. and flip. Keep warm on a plate. Repeat 3 times with remaining eggs.
2
Slice the basil into thin strips and mix with the cottage cheese. Season with pepper.
3
Cut the tomatoes into quarters. Divide tomatoes and cottage cheese on the omelets and roll up. Cut diagonally and serve immediately.
