Mushroom and parsley cheese omelettes
Simple breakfast that even the kids could help prepare.
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1tbs olive oil
300g coarsely chopped fresh mushrooms
2 cloves finely chopped fresh garlic
250g Weight Watchers 97 per cent fat-free Cottage Cheese
8 medium eggs
1tbs chopped fresh flat-leaf parsley, plus extra to serve
4 x 35g slices wholegrain bread
Heat half the oil in a large frying pan over high heat. Cook the mushroom, stirring, for 4-5 minutes or until well browned. Stir in the garlic and cook for 1 minute or until fragrant. Set aside, covered, to keep warm.
Meanwhile, whisk 1/3 cup (65g) cottage cheese in a large bowl until smooth. Whisk in the eggs until combined. Whisk the remaining cheese and parsley in a bowl until combined.
Heat ½ teaspoon of the remaining oil in a small non-stick frying pan over high heat. Add a quarter of the egg mixture and cook for 2-3 minutes or until almost set. Add a quarter each of mushroom mixture and herb cottage cheese on half of the omelette. Fold over to enclose filling. Transfer to a plate. Repeat with the remaining ingredients to make another 3 omelettes. Top with extra parsley and serve with toast.