Photo of Rolled mushroom omelette by WW

Rolled mushroom omelette

2 - 7
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Little rolls of light and fluffy omelette filled with mushroom and creamy cottage cheese. You’ll never want to skip breakfast again!


Olive oil

2 tsp


100 g, button, thinly sliced


2 medium, roma, halved lengthways


4 medium, lightly beaten

97% fat-free cottage cheese

65 g, (⅓ cup)

Fresh basil

¼ cup(s), chopped, plus extra to serve

Oil spray

1 x 3 second spray(s)


  1. Heat half the oil in a medium (26cm) non-stick frying pan over medium-high heat. Cook mushrooms, stirring, for 3–4 minutes or until softened. Transfer to a plate.
  2. Heat remaining oil in same pan over high heat. Cook tomatoes for 2–3 minutes each side or until softened and lightly browned. Transfer to a plate and cover with foil to keep warm. Wipe pan clean with paper towel.
  3. Lightly spray pan with oil and heat over medium heat. Pour in eggs and cook, without stirring, for 4 minutes or until golden underneath and just set on top. Cover pan for the last minute of cooking to help cook the top.
  4. Slide omelette onto a large piece of baking paper. Sprinkle with mushrooms and dollop with cottage cheese. Sprinkle with basil. Using paper as a guide, roll up omelette to enclose filling. Cut into 6 slices. Serve with tomatoes.


SERVING SUGGESTION: Toasted wholegrain bread. TIP: You can use reduced-fat fresh ricotta cheese instead of cottage cheese.