How to make
Beat the eggs in a bowl with the feta cheese and cottage cheese, basil and a little salt. Clean, wash and cut the tomatoes into boat shapes.
In a large skillet, heat 1/2 the amount of oil. Sprinkle salt and add 1/2 of the omelette mixture. Distribute evenly over the bottom. Cover with half the tomato boats.
When the omelette solidifies, turn it over gently with a wooden spatula to cook on the other side. Flip the nearly ready omelette over 3 times and fold in two to hide the tomatoes.
Similarly, fry the other omelette. When serving the omelette with tomatoes, sprinkle it with paprika.
