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Tortilla omelette with cottage cheese

Ingredients

For 2 servings

  • 3 eggs
  • 1 pack of Alma cottage cheese 5%
  • 50 g grated 10% cheese
  • 20 g spinach
  • Salt and black pepper
  • 3 g oil
  • 1 whole wheat tortilla
  • 100 g cherry tomatoes
  • Fresh herbs

Preparation video

In a bowl, combine the eggs, Alma cottage cheese, grated 10% cheese, spinach, salt, and black pepper. Lightly grease a 24 cm frying pan with oil and place the tortilla in the pan, gently pressing the edges up the sides. Arrange the halved cherry tomatoes on top of the tortilla and evenly pour over the egg and cheese mixture. Cover the pan with a lid and cook over low heat for about 15 minutes, or until the centre is completely set. Remove from the heat and let the omelette cool for a few minutes. Garnish with fresh herbs before serving.

Tortilla omelette with cottage cheese

Preparation

Easy 30min

In a bowl, combine the eggs, Alma cottage cheese, grated 10% cheese, spinach, salt, and black pepper. Lightly grease a 24 cm frying pan with oil and place the tortilla in the pan, gently pressing the edges up the sides. Arrange the halved cherry tomatoes on top of the tortilla and evenly pour over the egg and cheese mixture. Cover the pan with a lid and cook over low heat for about 15 minutes, or until the centre is completely set. Remove from the heat and let the omelette cool for a few minutes. Garnish with fresh herbs before serving.

Tortilla omelette with cottage cheese

Tortilla omelette with cottage cheese
30min Easy

Ingredients

For 2 servings

  • 3 eggs
  • 1 pack of Alma cottage cheese 5%
  • 50 g grated 10% cheese
  • 20 g spinach
  • Salt and black pepper
  • 3 g oil
  • 1 whole wheat tortilla
  • 100 g cherry tomatoes
  • Fresh herbs

Preparation

In a bowl, combine the eggs, Alma cottage cheese, grated 10% cheese, spinach, salt, and black pepper. Lightly grease a 24 cm frying pan with oil and place the tortilla in the pan, gently pressing the edges up the sides. Arrange the halved cherry tomatoes on top of the tortilla and evenly pour over the egg and cheese mixture. Cover the pan with a lid and cook over low heat for about 15 minutes, or until the centre is completely set. Remove from the heat and let the omelette cool for a few minutes. Garnish with fresh herbs before serving.