Roughly chop or slice any larger berries. Place all the berries into a small non-stick skillet with 2 teaspoons water. Place over medium-high heat and cook, shaking skillet often, for 1 to 2 minutes until berries are warm. Remove from the heat, spoon over the vanilla. Allow to stand for 5 minutes. Transfer to a bowl. Wash and dry the skillet.

Heat the clean skillet over medium heat. Beat the eggs with a fork until well combined. Add the oil to the skillet. Pour the eggs into the skillet, and swirl to cover the base. Cook for 2 to 3 minutes until the eggs are cooked. Slide onto a serving plate.

Spoon the cottage cheese over the omelette. Top with 2/3 of the berries and juices, fold into quarters. Top with remaining berries. Serve with warm toast.

TIP: To save time, you can heat frozen berries in the microwave on low heat until warmed through.