In a bowl, whisk together eggs, 2 tablespoons of cottage cheese, milk, salt, and pepper until well combined. Heat olive oil or butter in a non-stick skillet over medium heat.
Pour the egg mixture into the pan, tilting to spread evenly.
As the eggs begin to set, use a spatula to gently lift the edges, allowing uncooked egg to flow underneath.
When the omelette is mostly set but still slightly wet on top, add the remaining tablespoon of cottage cheese and any optional fillings to one half of the omelette.
Fold the other half over the filling.
Cook for another minute or until the cheese is warm and the eggs are fully set. Slide onto a plate and serve immediately.
