MUSHROOM AND PARSLEY CHEESEOMELETTES
Serves: 4 | prep: 10 mins | cooking time: 20 mins
INGREDIENTS 1tbsp olive oil 300 g coarsely chopped fresh mushrooms, 2 clovesfi nely chopped fresh garlic 250 g Weight Watchers 97 per cent fat- free Cottage Cheese 8 medium eggs 1tbsp chopped fresh flat-leaf parsley, plus extra to serve 4 x 35 g slices wholegrain bread
INSTRUCTIONS 1. 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.
2. Meanwhile, whisk1/3 cup (65 g) 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.
3. Heat 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.
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