Mushroom Omelet with Cottage Cheese

Heat butter in a large nonstick skillet, then sauté shallots and garlic until soft. Add mushrooms and fry. Whisk eggs with 3–4 tablespoons of water, season with salt and pepper and whisk. Pour over mushrooms into pan and cook over low heat, covered, for about 10–15 minutes. Pat basil dry and cut into thin strips. Ease omelet onto a preheated plate slide, cover half with cottage cheese and basil strips, then fold over one half of omelet. Serve immediately.