Rolled mushroom omelette
2
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Little rolls of light and fluffy omelette filled with mushroom and creamy cottage cheese. You’ll never want to skip breakfast again!
Ingredients
Olive oil
2 tsp
Mushrooms
100 g, button, thinly sliced
Tomato(es)
2 medium, roma, halved lengthways
Egg(s)
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)
Instructions
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.
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