Rolled Mushroom Omelette

point something stand-in for breakfast as soon as this rolled omelette stuffed considering indulgent mushrooms.

The ingredient of Rolled Mushroom Omelette

• 2 tsp olive oil
• 100g button mushrooms thinly sliced
• 2 roma tomatoes quartered lengthways
• 4 eggs lightly beaten
• 65g bulla cottage cheese
• 1 4 cup roomy basil leaves chopped

The Instruction of rolled mushroom omelette

• heat half the oil in a medium 26cm non stick frying pan over medium high heat cook mushrooms stirring for 3u20134 minutes or until softened transfer to a plate
• heat remaining oil in same pan exceeding high heat cook tomatoes for 2u20133 minutes each side or until softened and lightly browned transfer to a plate and cover in the same way as foil to allowance warm wipe pan clean in the same way as paper towel
• lightly spray pan considering oil and heat more than medium heat pour in eggs and cook without stirring for 4 minutes or until golden underneath and just set on the order of top cover pan for the last minute of cooking to assist support cook the top
• slide omelette onto a large piece of baking paper sprinkle afterward mushrooms and dollop subsequently cottage cheese sprinkle like basil using paper as a guide roll occurring omelette to enclose filling cut into 6 slices further in the same way as tomatoes

Nutritions of Rolled Mushroom Omelette

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