Rolled Mushroom Omelette

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

The ingredient of Rolled Mushroom Omelette

• 2 tsp olive oil
• 100g button mushrooms thinly sliced
• 2 roma tomatoes quartered lengthways
• 4 eggs lightly beaten
• 65g weight watchers cottage cheese
• 1 4 cup fresh basil leaves chopped

The Instruction of rolled mushroom omelette

• heat half the oil in a medium 26cm non stick frying pan over medium high heat cook mushrooms stirring for 3u20134 minutes or until softened transfer to a plate
• heat remaining oil in same pan over high heat cook tomatoes for 2u20133 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

Nutritions of Rolled Mushroom Omelette

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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