Goat Cheese–Stuffed Omelette Favorites

By ClaudiaJan

Ingredients

• Course: breakfast
• POINTS® Value: 2
• Servings: 4
• Preparation Time: 7 min
• Cooking Time: 3 min
• Level of Difficulty: Easy
• This easy entertaining breakfast entails making just one large omelette and cutting it into wedges.
• 1 medium leek(s), cleaned and sliced
• 1 1/4 cup(s) shiitake mushroom(s), chopped
• 2 Tbsp semisoft goat cheese
• 7 oz roasted red peppers
• 1 Tbsp canned tomato paste
• 1/4 tsp black pepper, coarsely ground
• 1/4 tsp dried thyme
• 1 cup(s) fat-free egg substitute, beaten until frothy

Details

Adapted from weightwatchers.com

Preparation

Step 1

Instructions
Spray a medium nonstick skillet with nonstick spray and set over high heat. Add the leek slices and cook, stirring, until they just start to brown; then add the mushrooms and cook until well browned. Transfer the vegetables to a bowl and stir in the goat cheese


To make the sauce, puree the roasted peppers, tomato paste, pepper, and thyme in a food processor or blender.


Spray a large nonstick skillet with nonstick spray and set over medium-high heat until smoking. Pour in the egg substitute and swirl to cover the pan. Cook, stirring gently, until the underside is set, 2–3 minutes. Spread the vegetables evenly over half of the omelette; fold the other half over the filling. Slide the omelette onto a plate and pour the sauce on top. Cut into 4 wedges.
Notes
Choose a smooth rather than crumbly goat cheese, such as Montrachet, so that when it melts it will create a creamy filling