Flat Omelet With Rhubarb and Cottage Cheese

Ingredients

3 tablespoons extra virgin olive oil

1 1/2 cups chopped rhubarb

1/2 cup cottage cheese

salt and freshly-ground pepper

4 eggs

Preparation

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.

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.