Perfect for a weekend brunch.
7 oz. cottage cheese
4 handfuls arugula
1 lemon, peel only
6 eggs
¼ cup milk
1 tsp. mixed herbs
4 tsp. coconut oil
3.5 oz. smoked salmon, chopped
- Place the cottage cheese, arugula, 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 ¼ 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 omelet from the pan and set it aside. Fry the other omelets with the rest of the oil.
- To serve, spread the cottage cheese paste over the omelets and top with smoked salmon. Roll up the omelet as a wrap and cut in half.
