Ingredients portion 1
Chicken egg 2 pieces
Butter 20 g
Microsalad to taste
Cottage cheese 2 tablespoons
Tomatoes 1 piece
Salt to taste
Ground black pepper to taste
Cooking instructions 20 minutes
1 Prepare the filling. Cut the tomato in half, spoon out the core with the juice and seeds.
2 Cut the tomato flesh into 5 mm cubes.
3 Mix the sliced tomato with the soft cheese, salt and pepper.
4 Beat the eggs so that the egg whites and yolk become a smooth mass.
5 Add a small handful of microgreens (but be sure to leave the herbs for decoration), salt and pepper to the eggs. Stir in.
6 Melt the butter in a non-stick pan. When it has foamed, pour in the egg mixture.
7 Allow the omelette to stand for 5-7 seconds and mix vigorously with a spatula so that the mixture and herbs are evenly distributed. Continue to cook the omelette for about 40 seconds to allow the eggs to set.
8 Place the filling in an even layer on half of the omelette.
9 Use a spatula to scoop out the empty part of the omelette and place it on top of the filling, folding the omelette in half. Allow the omelette to rest on the heat for another 10 seconds to firm up the shape.
10 Transfer the omelette from the frying pan to a plate, sprinkle with the remaining microgreens and serve. 
