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Rolled mushroom omelette
Rolled mushroom omelette
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate your morning routine with a savory rolled omelette filled with delicious warm mushrooms.
Ingredients:
  • 9.20 gm olive oil
  • 100g button mushrooms, thinly sliced
  • 2 roma tomatoes, quartered lengthways
  • 4 eggs, lightly beaten
  • 65g Bulla Cottage Cheese
  • 62.50 ml fresh basil leaves, chopped
Instructions:
  • In a medium non-stick frying pan, heat half of the oil over medium-high heat. Cook mushrooms, stirring occasionally, for 3–4 minutes until softened. Transfer mushrooms to a plate.
  • In the same pan, heat the remaining oil over high heat. Sear the tomatoes for 2–3 minutes on each side until they are soft and slightly browned. Place them on a plate and cover them with foil to retain warmth. Wipe the pan clean with a paper towel.
  • Prepare the pan with a light spray of oil and heat over medium heat. Pour in the eggs and cook without stirring for 4 minutes until golden underneath and just set on top. Cover the pan for the last minute to cook the top perfectly.
  • Transfer the cooked omelette onto a large piece of baking paper. Sprinkle mushrooms over the omelette, then add dollops of cottage cheese and a sprinkle of basil. Roll up the omelette using the paper to enclose the filling, then cut it into 6 slices. Serve with tomatoes on the side.

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