Flat Omelet With Rhubarb And Cottage Cheese

1. 1

   Put two tablespoons of oil in a 8-inch or 10-inch non-stick skillet over high heat. Add the rhubarb and about 1/3 cup water, cover and cook, stirring occasionally, until rhubarb is soft and the water is evaporated.Add the remaining oil.

2. 2

   Beat the eggs with some salt, pepper and the cottage cheese. Pour the eggs over the rhubarb and cook, undistributed, until the eggs are barely set, 5-10 minutes.

* Per serving · 4 servings · Values may vary.

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