Cream Cheese Omelet with Basil

For pregnant and breastfeeding women: A lunch rich in protein.

Brush the potatoes under water, put them in a saucepan with a little water, season with salt and cook at low temperature.

In the meantime, separate the egg. Mix the egg yolks with milk, flour and a little salt. Stir in the cream cheese. Rinse basil, dry and pluck leaves. Beat egg whites until stiff, fold into batter. Heat the olive oil in a coated frying pan. Mix the basil leaves into the batter, pour the amount into the frying pan and put the lid on. Bake over medium heat for 3 min until golden, turn to the other side and roast the other side for 2-3 min as well.

In the meantime, rinse the tomatoes, remove the green stalks and chop the tomatoes into small cubes. Mix with salt, pepper and sour whipped cream.

Slide the omelette onto a plate, fold it over once. Serve with potatoes and lettuce.

A lot of egg white and little fat is the motto. Granular cream cheese, also called cottage cheese, meets these requirements: 100 g contain only about 5 g of fat! The protein content makes up 14 g, supplemented by the egg white in potatoes, egg and flour.

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