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What better way to start the day then with a yummy cottage cheese, pea & pesto omelette? The cottage cheeses makes this oh so creamy & dreamy. We love the addition of pesto, peas & fresh mint.
½ cup Anchor Cottage Cheese
1 tsp Anchor Butter
½ cup fresh peas, shelled & blanched
1 tbsp Superb Herb Mint, chopped
1 ½ tbsp store-bought basil pesto
Mrs Rogers Black Peppercorns, ground
We used a Le Creuset non-stick frying pan to make the omelette.
In a bowl whisk the eggs and cottage cheese together. Season with salt and pepper. Fold in the chopped mint.
Melt butter in a nonstick frying pan over medium to high heat. Fry the peas for a minute.
Pour in egg mixture, titling and moving the frying pan so the mixture covers the entire surface.
Loosen a couple of times with a spatula so any uncooked egg can run into the centre.
Carefully fold in half, slide onto a plate, drizzle with pesto and eat while hot.