Rolled mushroom omelette
100 g, button, thinly sliced
2 medium, roma, halved lengthways
4 medium, lightly beaten
97% fat-free cottage cheese
65 g, (⅓ cup)
¼ cup(s), chopped, plus extra to serve
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.