- 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.