Omelette on toast

Another one of my brekkie things - omelette on toast. This is a variation of the omelettes I used to make when I had no milk. In place of milk use cottage cheese - it makes it amazingly soft and fluffy.

Ingredients to make the omelette:

• 2 eggs
• 2 tbls of (low fat) cottage cheese
• mushrooms (1medium, sliced thinly)
• salt and pepper (to taste)
• bread (toasted). Multigrain bread is nice.
• Baby spinach leaves or rocket (if desired)

How to make the omelette

1. Crack eggs in a bowl. Add salt, pepper and the cottage cheese. Beat with a fork or whisk.
2. Add oil in a small frypan and turn on to medium-heat.
3. When oil is hot add the beaten eggs. Place mushrooms around the egg mixture. Cover for a few mins to help the eggs cook.
4. Flip eggs (watch out, the cottage cheese makes the mixture soft and a little difficult to flip. Good luck :P), close pan with lid and reduce to medium heat. Cook for another 2-3 mins.
5. Toast bread. Lather with with margarine. Top with baby spinach leaves (which gives it something extra rather than just eggs on toast) and then the omelette. You could do it the other way and have the omelette on the bottom, if you like. I find that putting them on the bottom stops them falling off, but on the other hand they get a bit sweaty. Up to you.

I also added some chopped shallots and topped the one in the picture below with some leftover parmesan and sweet chili dip that we had in the fridge and needed to finish off. It was a nice touch *shrugs*.