Tomato, pesto and two-cheese omelette
4
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Who would have thought that you can whip up a dish that is perfect for any meal with these simple ingredients? The basil gives each mouthful an authentic Italian taste.
Ingredients
Egg(s)
4 medium
Olive oil
2 tsp
Extra light cheddar cheese
⅔ cup(s), grated
Tomato(es)
2 medium, thinly sliced
Basil pesto
1 tbs
97% fat-free cottage cheese
65 g, (1/3 cup)
Fresh basil
¼ cup(s), 4 springs
Oil spray
1 x 3 second spray(s)
Instructions
1
Whisk eggs in a medium bowl until combined. Season with salt and pepper. Lightly spray an 18cm (base measurement) non-stick frying pan with oil and heat over medium heat. Add one-quarter of the egg mixture and cook for 10 seconds. Using a spatula, draw edges of omelette into centre, allowing uncooked mixture to run underneath. Repeat until egg mixture is nearly set.
2
Top omelette with one-quarter of the tasty cheese, tomato, pesto and cottage cheese. Season with salt and pepper. Fold omelette to enclose filling. Transfer to a plate and cover to keep warm.
3
Repeat with remaining ingredients to make 3 more omelettes. Serve with basil.
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