Serves 2
Ready in 10 minutes
What better way to start the day than with a yummy Cottage Cheese, Pea & Pesto Omelette? The cottage cheeses makes this oh so creamy & dreamy. We love the addition of pesto, peas & fresh mint.
Ingredients
½ cup Anchor Cottage Cheese
1 tsp Anchor Butter
3 Woodland Eggs
½ cup fresh peas, shelled & blanched
1 Tbsp Superb Herb Mint, chopped
1 ½ Tbsp store-bought basil pesto
Mrs Rogers Himalayan Pink Salt
Mrs Rogers Black Peppercorns, ground
We used a Le Creuset non-stick frying pan to make the omelette.
Method
1. In a bowl whisk the eggs and cottage cheese together. Season with salt and pepper. Fold in the chopped mint.
2. Melt butter in a nonstick frying pan over medium to high heat. Fry the peas for a minute.
3. Pour in egg mixture, titling and moving the frying pan so the mixture covers the entire surface.
4. Loosen a couple of times with a spatula so any uncooked egg can run into the centre.
5. Carefully fold in half, slide onto a plate, drizzle with pesto and eat while hot.
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