Tomato, pesto and two-cheese omelette
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.
Extra light cheddar cheese
⅔ cup(s), grated
2 medium, thinly sliced
97% fat-free cottage cheese
65 g, (1/3 cup)
¼ cup(s), 4 springs
1 x 3 second spray(s)
- 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.
- 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.
- 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.