Photo of Rolled mushroom omelette by WW

Rolled mushroom omelette

Points® value
Total Time
25 min
10 min
15 min
This fun spin on a traditional omelet is extremely versatile. Enjoy it as written, topped with cheddar cheese and bacon, or with lox and reduced-fat cream cheese. Add some extra vegetables to your meal by serving with tomato wedges.


Olive oil

1 tsp(s)

Button mushrooms

1¼ cup(s), thinly sliced

Cooking spray

2 spray(s)

Raw egg

4 large, lightly beaten

1% low fat cottage cheese


Fresh basil

¼ cup(s), chopped (plus extra for garnish)


  1. Heat oil in a medium nonstick skillet over medium-high heat. Cook mushrooms, stirring, until softened, 3 to 4 minutes. Transfer to a plate. Wipe pan clean with a cloth or paper towel.
  2. Lightly coat same skillet with cooking spray and heat over medium heat. Pour in eggs and cook, without stirring, until golden underneath and just set on top, about 4 minutes (cover pan for last minute of cooking to help cook top).
  3. Slide omelet onto a large piece of parchment paper. Sprinkle with mushrooms and dollop with cottage cheese. Sprinkle with basil. Using paper as a guide, roll up omelet to enclose filling. Cut into 6 equal slices.
  4. Serving size: 3 omelet slices