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Photo of Tomato, pesto and two-cheese omelette by WW

Tomato, pesto and two-cheese omelette

4 - 6
PersonalPoints™ per serving
Total Time
15 min
5 min
10 min
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.



4 medium

Olive oil

2 tsp

Extra light cheddar cheese

cup(s), grated


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)


  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.


TIP: You can use olive tapenade instead of pesto, and reduced-fat ricotta cheese instead of cottage cheese.