Start this recipe by cracking the eggs into a blitzer and season well with salt and pepper. Add in the squeezed spinach and blitz together well. Heat the oil in a large pan, divide the egg mixture into 2 and fry into 2 omelettes. Fill with the cottage cheese, cherry tomatoes and basil leaves and roll up. Serve the omelets into 2 plates, slice the avocado and decoratively arrange half onto each omelette. Decorate with micro greens, drizzle over a little olive oil and serve.