Cloud Omelet with Herbs

Ingredients

• 3 (150 g) large eggs
• 3 1/2 tbsp (50 g) cottage cheese, 2%
• 1/3 cup (80 g) plain Greek yogurt, 2%
• 1/4 tsp (1 g) cracked black pepper
• 1 tsp (5 ml) extra-virgin olive oil
• 1/3 cup (35 g) mozzarella, grated
• 1 1/4 tbsp (5 g) chives and parsley, chopped
• a pinch of fine sea salt

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Method

1. Separate the eggs. Whip the whites to soft peaks — about ninety seconds by hand.
2. Beat the yolks with the cottage cheese, yogurt, pepper and the salt, then fold the whites through in three additions. Stop while it still looks streaky.
3. Cook in a non-stick pan brushed with the oil over the lowest heat, covered, 5–6 minutes, until the top is just set. Scatter the mozzarella and herbs, fold once and serve.