Rolled mushroom omelette
This rolled mushroom omelette combines sautéed mushrooms, cherry tomatoes, and cottage cheese for a nutritious breakfast. Simple to prepare, it's a great way to start your day with flavour and protein.
Cook time 15 min
Prep time 10 min
Ingredients:
2 tsp olive oil1/2 cup mushrooms
2 cherry tomatoes
4 eggs
1/3 cup lowfat cottage cheese
1/2 cup basil leaves
Get ready to enjoy a delightful breakfast with this rolled mushroom omelet recipe. Packed with wholesome ingredients like mushrooms, cherry tomatoes, and cottage cheese, this dish offers a nutritious and flavorful start to your day. Whether you're a beginner or an experienced cook, this recipe is simple enough to be mastered by anyone.
Instructions:
- Slice the mushrooms.
- Quarter the cherry tomatoes.
- Roughly chop the basil leaves.
- Heat 1 tsp of olive oil in a non-stick skillet over medium heat.
- Add the sliced mushrooms and sauté until they are soft and slightly golden, about 4-5 minutes.
- Remove the mushrooms from the skillet and set them aside.
- In a medium bowl, crack the eggs and beat them well until the yolks and whites are fully combined.
- Season with a pinch of salt and pepper, if desired.
- Wipe the skillet clean and return it to the stove over medium-low heat.
- Add the remaining 1 tsp of olive oil and swirl to coat the pan.
- Pour the beaten eggs into the skillet, tilting the pan to spread the eggs evenly.
- Cook the eggs undisturbed until they begin to set, about 2-3 minutes. The top should still be slightly runny.
- Sprinkle the sautéed mushrooms, quartered cherry tomatoes, and chopped basil leaves evenly over the surface of the omelette.
- Dollop the lowfat cottage cheese over the other ingredients.
- Using a spatula, carefully lift one edge of the omelette and start rolling it towards the center. Continue rolling until you reach the other side.
- Allow the rolled omelette to cook for an additional minute to ensure it is fully set and heated through.
- Gently slide the rolled omelette onto a plate.
- Garnish with additional fresh basil leaves, if desired.
- Pair your rolled mushroom omelette with a side salad or whole grain toast for a complete meal.
In just a few steps, you've created a delicious rolled mushroom omelet that is both healthy and satisfying. The combination of earthy mushrooms, sweet cherry tomatoes, and fresh basil leaves, folded with creamy cottage cheese, makes this omelet a standout dish. Enjoy your meal!
Rolled mushroom omelette FAQ:
The omelette should cook undisturbed for about 2-3 minutes until it begins to set, and then an additional minute after rolling to ensure it is fully cooked and heated through.
A non-stick skillet of about 8 to 10 inches in diameter is recommended for making this omelette to ensure even cooking and easy rolling.
Yes, you can substitute mushrooms with spinach, bell peppers, or any other vegetables you prefer, just make sure they are cooked until soft before adding them to the omelette.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or skillet before eating.
If you prefer, you can substitute low-fat cottage cheese with ricotta cheese or cream cheese for a different texture and flavor.
Cooking Tips:
- Prep Ingredients in Advance: Chop the mushrooms, cherry tomatoes, and basil leaves before you start cooking to make the process smoother and quicker.
- Cook Evenly: Make sure to cook the mushrooms thoroughly on medium heat to bring out their flavor before adding the eggs.
- Use a Non-stick Pan: Using a non-stick pan will help you roll and flip the omelet without it sticking or breaking apart.
- Slow and Steady: Cook the omelet on low to medium heat to prevent burning and to ensure that the eggs are cooked evenly.
- Add the Cottage Cheese Last: Incorporate the cottage cheese after the eggs start to set to keep its texture creamy and to avoid it becoming overly liquid.
Nutrition Facts
2 ServingsCalories 190kcal
Protein 18g
Carbohydrates 5g
Fiber 0.84g
Sugar 2.90g
Fat 16g
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