We’re well into the first week of 2016 and always looking for ways to get a few more plants into the diet, and to waste less.
Today’s feature? An open-face, use-it-up omelette. It features leftover salad and some unfinished quark, but cottage cheese and any leftover veg would work. For two:
2c/500 ml leftover veg, sautéed in a lightly oiled pan
Lightly beat 3 large eggs and pour over.
Start some rye or whole wheat toast if desired.
Top omelette with 1/3 – 1/2 c quark or low fat cottage cheese and cook over low heat until golden on the bottom.
Fold and serve with toast, comme ça:
