Egg Pancake with Cottage Cheese and Fruit [gluten free]

Breakfast is the most important meal of a day. Unfortunately many of us either forget about it, or simply think they don’t have enough time in the morning to prepare something healthy, tasty and nutritious. But in truth this is only an excuse because proper breakfast can be prepared in minutes. And the below recipe is just one example of such a breakfast recipe.

The base of the recipe is something between a pancake and an omelette, I call it Egg Pancake as it is made only with an egg and a drop of milk, but it is very thin just like pancakes are. It is topped with cottage cheese (for extra proteins) and berries (for vitamins). Because there is no flour added to this pancake, people with gluten intolerance can eat it, too. Making this dish takes a few minutes only but you end up with a delicious and super healthy breakfast that will give you lots of energy to start your day very well.

INGREDIENTS (for 1 portion):

1 egg,

1 tbsp milk,

a drop of olive oil,

3 tbsp cottage cheese,

0.5 tsp honey,

pinch of cinnamon,

raspberries, blueberries, mint leaves,

extra honey for serving.

METHOD:

1. In a cup beat quickly with a fork the egg and milk.
2. Mix the cottage cheese with the honey and cinnamon.
3. Put a drop of olive oil on an 18cm-diameter non-stick frying pan (you can use a smaller one but it shouldn’t be bigger as the pancake will be very thin and difficult to handle) and smear it all over the frying pan with a paper towel.
4. Heat the frying pan and pour the beaten egg.
5. Fry the pancake till it sets, gently flip it over the other side with a spatula. To prevent the pancake from breaking, pry the edge of the pancake with the spatula at first.
6. Place the pancake on a plate, cover half of it with the cottage cheese, put the fruit and mint leaves on top and cover with the other half of the pancake.
7. Serve with extra honey on top.