mushroom omelette

mushroom omelette

Try something different for breakfast with this rolled omelette stuffed with warm mushrooms.

mushroom omelette

  • Cook Time: 25 min
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 2 teaspoons olive oil
  • 100g button mushrooms, thinly sliced
  • 2 roma tomatoes, quartered lengthways
  • 4 eggs, lightly beaten
  • 65g Weight Watchers Cottage Cheese
  • v 1/4 cup fresh basil leaves, chopped

  1. Instructions
  2. 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.
  3. 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.
  4. 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.
  5. 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.