Serves 1

  • 1 large egg
  • 2 teasp butter
  • 1 tbsp cottage cheese
  • 1 tbsp finely chopped parsley
  • snip of chives
  • salt and pepper to taste
  • 1 tbsp cold water

Beat egg, cottage cheese together with fork or whisk. Add chives, parsley, salt, pepper and water. Heat small omelet pan, add butter and coat pan. Do not burn butter. Pour in egg mixture. Cook over moderate heat, stirring gently until set. Loosen from pan with spatula and fold in half. Place onto warm plate. I make the same mixture in a soup bowl in the microwave, stirring occasionally until set. Delicious!