Smooth and Cheesy Omelet

10 Reviews

Prep: 10 min
Cook: 15 min
Ready In: 25 min

“This yummy omelet disappears quickly so be prepared to make lots to keep up with how quickly it vanishes from the serving plate.” - by dakota kelly

Ingredients

1 tablespoon olive oil
4 large fresh mushrooms, sliced
1 tablespoon chopped jalapeno pepper
1/4 teaspoon dried basil leaves
4 eggs, beaten
1/4 cup cottage cheese
ground black pepper to taste

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Metric US

Original recipe yields 2 servings

Directions

Heat olive oil in a skillet over medium heat. Add mushrooms and peppers; saute until soft. Sprinkle with basil and remove from pan.
Pour eggs into pan and return to heat. Cook eggs until semi-solid, then flip. Place mushroom mixture and cheese on top of omelet. Season with pepper and fold in half. Cook until firm. Serve warm.

Nutrition

Amount Per Serving (2 total)

Calories
244 cal
12%

Fat
18.2 g
28%

Carbs
3.9 g
1%

Based on a 2,000 calorie diet

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Reviews (10)

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susiekew

May. 5, 2009

"The recipe was easy enoough, but I found the cool and lumpy cottage cheese inside the hot omelet disconcerting. I think mixing the cottage cheese in with the beaten egg might have imporved things. Tha..." See morenks!"

Lookin2Cook4GoodLookin

Aug. 23, 2008

"I'm not a cottage cheese fan, but I used it for a recipe and had some left over. I found this recipe and was skepital, but I loved it. I used canned mushrooms, but I'll use fresh next time. The jalepe..." See morenos gave it a nice kick. Thanks alot!"

Sarah Jo

May. 27, 2009

"This was interesting. I took another reviewers advice and whipped the cottage cheese in with the eggs. I used one full egg and three egg whites and trim cottage cheese. I think I might add in some oni..." See moreon and garlic next time."

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