Rolled mushroom omelette
SmartPoints® value per serving
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.
1¼ cup(s), thinly sliced
4 large, lightly beaten
1% low fat cottage cheese
¼ cup(s), chopped (plus extra for garnish)
- 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.
- 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).
- 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.
- Serving size: 3 omelet slices