Recipe: Cottage Cheese, Pea & Pesto Omelette01:00|BRANDED
What better way to start the day then with a yummy cottage cheese, pea and pesto omelette? The cottage cheeses makes this oh so creamy and dreamy. We love the addition of pesto, peas and fresh mint. Prep time: 5 mins Cook time: 5 mins Serves: 1-2 INGREDIENTS: - ½ cup Anchor Cottage Cheese - 1 tsp Anchor Butter - 3 Woodland Eggs - ½ cup fresh peas, shelled and blanched - 1 tbsp Superb Herb Mint, chopped - 1 ½ tbsp store-bought basil pesto - Mrs Rogers Himalayan Pink Salt - Mrs Rogers Black Peppercorns, ground EQUIPMENT: 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. This recipe is brought to you by fresh.co.nz.