Smooth and Cheesy Omelet recipe

2 servings

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

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.