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CREAMY TOMATO OMELET
This recipe comes from the cookbook Easy Suppers.
1 tablespoon vegetable oil
1/4 cup chopped tomato
1/4 cup cottage cheese with chives
2 eggs
1 tablespoon milk
1/8 teaspoon salt
Dash pepper
1 tablespoon vegetable oil
Heat 1 tablespoon oil in a small skillet. Add tomato. Cook and stir until heated through.
Remove from heat and stir in cottage cheese; set aside.
In a small bowl, combine eggs, milk, salt and pepper. Beat with a fork or whisk until mixed well but not frothy.
In an 8-inch omelet pan or skillet, heat 1 tablespoon oil over medium high heat. When a drop of water sizzles in the pan, pour in egg mixture. Cook, gently lifting edges so uncooked portion flows underneath, until eggs are set.
Spoon cottage cheese and tomato onto omelet; roll up.
Makes 1 serving.
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