Cottage Cheese Omelet

Directions

• Break eggs into a bowl and whip them until smooth. Season with salt and pepper.
• Heat oil in a medium nonstick egg pan. Sauté the vegetables until soft. Pour in half of the eggs. With a rubber spatula, lift the edges of the omelet to run the eggs underneath the cooked eggs. Once all the runny eggs are done, flip the omelet over. Make sure second side is cooked.
• Dab the omelet with the cottage cheese evenly.
• Fold eggs over onto the plate and cover with fresh basil.