Cottage Cheese Omelette
|Cottage cheese||1⁄2 Cup (8 tbs)|
|Chives||1 Tablespoon, chopped|
In a small bowl, combine cottage cheese and chives; set aside.
Beat eggs with water, basil, and pepper.
In an 8-inch omelet pan or skillet, heat butter until it sizzles.
Pour egg mixture into skillet.
Tilt pan while lifting edges of omelet so uncooked eggs can flow underneath.
While top is still moist and creamy, spoon cottage cheese onto half of the omelet.
Fold omelet over filling, sprinkle black pepper over it.