Rolled mushroom omelette
Discover how to make a delicious rolled mushroom omelette with this easy recipe! Combining the rich flavors of sautéed mushrooms, fresh cherry tomatoes, and fragrant basil, this healthy breakfast features protein-packed eggs and low-fat cottage cheese, all cooked in a touch of olive oil. Perfect for a nutritious start to your day!
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.
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.
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!
Nutrition per serving
2 ServingsCalories 190kcal
Protein 18g
Carbohydrates 5g
Fiber 0.84g
Sugar 2.90g
Fat 16g
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