Omelette with cottage cheese and confit cherry tomatoes

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Low-fat cottage cheese80 g
• Cherry tomatoes80 g
• Dried oregano1 pinch
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Wash the cherry tomatoes and halve them; drain the cottage cheese of its whey.
2. Heat the oil in a non-stick frying pan over low heat, lay the tomatoes cut side down, add salt and oregano and cook for 6 minutes, until soft and lightly caramelised; lift them out and set aside.
3. Meanwhile beat the eggs and egg white with a pinch of salt.
4. In the same pan over medium-low heat, pour in the eggs and cook for 3–4 minutes, pushing the edges towards the centre, until almost set.
5. Spread the cottage cheese and tomatoes over one half, fold it over and serve with the wholemeal bread.