Serves: 4 | Prep: 15 mins | Cook: 10 mins
Nutrition per serving:
237 kcals |15g Fats | 3g Carbs | 20g Protein
WHAT YOU NEED:
- 7 oz (200g) cottage cheese
- 4 handfuls watercress
- 1 lemon, peel only
- 6 eggs
- ¼ cup (60ml) milk
- 1 tsp. mixed herbs
- 4 tsp. coconut oil
- 3.5 oz. (100g) smoked salmon, chopped
WHAT YOU NEED TO DO:
Place the cottage cheese, watercress and lemon peel in a high bowl and puree with the hand blender (or food processor) until smooth paste forms.
Beat the eggs with the milk and herbs in a separate bowl.
Heat 1 tsp of oil in the medium size frying pan and fry 1/4 of the egg over medium heat for 2 minutes until the egg solidifies, then turn around.
Bake the other side for ½ minute.
Remove the Omelette from the pan and set aside.
Fry the other Omelettes with the rest of the oil.
To serve, spread the cottage cheese paste over the Omelettes and top with smoked salmon. Roll up the Omelette as a wrap and cut in half.