This yummy dish is the perfect weekend breakfast.


  • 1tbs olive oil

  • 300g coarsely chopped fresh mushrooms,

  • 2 cloves finely chopped fresh garlic

  • 250g Weight Watchers 97% fat-free Cottage Cheese

  • 8 medium eggs

  • 1tbs chopped fresh flat-leaf parsley, plus extra to serve

  • 4 x 35g slices wholegrain bread


  • 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, whisk 1/3 cup (65g) 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 ½ 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 329kj
  • Fat Total 15g
  • Saturated Fat 4g
  • Protein 24g
  • Carbohydrate 22g
  • Sugar 5g
  • Sodium 534mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe was provided by Weight Watchers.

It contains 9 SmartPoints values per serve.

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