This isn’t your ordinary omelette. We’re talking fluffy omelettes loaded with delicious fillings, all wrapped up for a fun way to fuel your day.
Servings:
2
Ingredients:
8
Total time:
10 – 15 minutes
Ingredients
- Non-stick cooking spray
- 4 large eggs, beaten lightly
- 1 Tbsp.(40g) low-fat cottage cheese
- 1 cup (70g) mushrooms, chopped
- ½ cup cherry tomatoes, chopped
- Salt
- Black pepper
- Italian herbs, dried
Method
- Stir-fry the mushrooms and cherry tomatoes over dry heat to warm up until browned. Flavour with salt and pepper and Italian herbs. Set aside.
- Spray a medium frying pan with non-stick cooking spray. Pour half of the egg mixture into pan and cook over medium heat, swirling the pan to make a thin omelette. Once browned, turn over and cook on the other side till browned too. Remove from the pan. Cool on a baking paper covered wire rack. Repeat with remaining egg.
- Spread half of the low-fat cottage cheese on one omelette. Top the middle of the omelette with half of the mushroom and cherry tomato mixture. Repeat with the second omelette.
- Serve warm with extra vegetables on the side.
TOP TIPS
Mushrooms and cherry tomatoes can be switched out with baby spinach, mixed peppers, onions, baby marrow, etc.
Serve with a slice of rye or whole wheat toast as allowed or add avocado on the side.
NUTRITIONAL INFO (per serving)
Energy 808kJ | Protein 18,3g | Carbs 3g | Fat 11,9g
