Open Omelette with Cherry Tomatoes, Basil & Olives
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This is a great breakfast to serve when you have guests.  Next time I make this I’m switching out the olives and replacing with bacon.  Olives are ok but bacon is perfection.

per omelette-

3 eggs

2 egg whites

3 tablespoons cottage cheese

1/2 chopped basil

sea salt to taste

ground black pepper to taste

Olive oil

8 kalamata olives, pitted squashed and chopped

8 cherry tomatoes, chopped

2 tablespoons feta cheese

2 cups arugula

Directions:

1. Whisk the egg, egg whites, cottage cheese and basil together. Season to taste.

2. Heat some olive oil in a non-stick small fry pan over medium heat and pour in egg mixture.

3. Cook for 2-3 minutes, sprinkle with olives (bacon),  tomatoes, and cheese. reduce heat to low and move pan under broiler to brown the top.

4. Serve with arugula.

 

 

 

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