Flat Omelet With Rhubarb and Cottage Cheese
By: Helen Pitlick
Published: Tuesday, December 8, 2009 - 10:50pm

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

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 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.

About


From "How to Cook Everything Vegetarian" by Mark Bittman.