Mushroom and parsley cheese omelettes
A hearty breakfast is the best way to start the day, and we’ve made it easy for you with this filling and delicious omelette.
300 g, mixed variety, coarsely chopped
2 clove(s), finely chopped
97% fat-free cottage cheese
1 cup(s), (250g)
Fresh flat-leaf parsley
1 tbs, chopped, plus extra to serve
- Heat half the oil in a large frying pan over high heat. Cook the mushroom, stirring, for 4-5 minutes or until well browned. Stir in the garlic and cook for 1 minute or until fragrant. Set aside, covered, to keep warm.
- Meanwhile, whisk 1/3 cup (65g) cottage cheese in a large bowl until smooth. Whisk in the eggs until combined. Whisk the remaining cheese and parsley in a bowl until combined.
- Heat ½ teaspoon of the remaining oil in a small non-stick frying pan over high heat. Add a quarter of the egg mixture and cook for 2-3 minutes or until almost set. Add a quarter each of mushroom mixture and herb cottage cheese on half of the omelette. Fold over to enclose filling. Transfer to a plate. Repeat with the remaining ingredients to make another 3 omelettes. Top with extra parsley and serve with toast.
VARIATION: Swap cottage cheese for reduced-fat fresh ricotta.