Creamy Goat Cheese Pesto Omelet (Ww 10 Pointsplus)

1. 1

   Heat a large nonstick skillet coated lightly with cooking spray over medium heat until hot. Add the edammame and cook until beginning to brown, 2 to 3 minutes.

2. 2

   In medium bowl beat together the egg whites and cottage cheese; add to the skillet and stir in the edammame. Continue to cook without stirring for 2 minutes or until set on bottom. Using a spatula, gently lift the edges of the omelet to allow the uncooked portion of eggs to settle to the bottom and edges and set. Continue cooking for 2 minutes or until the center is almost set.

3. 3

   Combine the goat cheese and pesto; spoon the mixture down the center of the omelet. Using a large spatula, fold half of the omelet over the filling.

4. 4

   Reduce heat to low; cook for 2 minutes or until the cheese melts and the center is set.

5. 5

   Use the large spatula to cut the omelet in half; transfer to serving dishes and top with basil.

6. 6

   Serve with toast, and, if desired, preserves.

* Per serving · 4 servings · Values may vary.

No additional tips available.