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Add the eggs, milk and chopped mint to a mixing bowl and beat well. Season with salt and pepper.
Cook the peas in a saucepan of salted boiling water for 2 minutes. Drain well.
Melt the butter in a frying pan over medium-high heat until it sizzles. Pour the egg mixture into the pan and tilt to spread evenly.Â
Once the omelette is cooked through, sprinkle over the peas. Remove the omelette from the pan and add it to a serving plate.
Dollop heaped teaspoons of the cottage cheese over the omelette. Garnish with extra mint leaves and serve immediately.
Enjoy as a delicious breakfast or light lunch.
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