Ingredients

The following ingredients have 8 Servings
  • 12 large eggs
  • 1/2 cup low-fat cottage cheese
  • 2 tbsp Parmesan cheese (grated)
  • 1 tbsp water
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup omelette fillings (I used browned mushrooms)

Instruction

  • Preheat oven to 325 degrees.
  • Line a half sheet pan (12 x 17 inches) with a silicone Silpat liner. Or be sure to liberally grease the pan if you do not have a liner.
  • Add the eggs, cottage cheese, Parmesan cheese, water, salt and pepper to blender. Blend on high for about a minute.
  • Pour the egg mixture into the prepared sheet pan. Evenly top the eggs with the desired fillings (I used mushrooms that I had browned in butter).
  • Bake for 12 - 15 minutes or until the eggs are firm to the touch and cooked through.
  • Allow the eggs to cool in the pan for about 10 minutes. Slice into 8 rectangles and roll into omelettes. Eggs will keep in an airtight container for up to three days. Or wrap each roll in a tortilla with some shredded cheese and freeze for up to one month.