Creamy Goat Cheese Pesto Omelet (Ww 10 Pointsplus)

READY IN: 15mins


  • 12
    cup edamame, frozen shelled (organic preferred)
  • 4
    large organic egg whites
  • 12
    cup organic fat-free cottage cheese (Horizon or Friendship brand)
  • 14
    cup goat cheese, crumbled
  • 1 12
    tablespoons prepared basil pesto
  • 1
    tablespoon fresh basil, chopped
  • 4
    slices whole- wheat bread, toasted
  • organic fruit preserves (optional)


  • Heat a large nonstick skillet coated lightly with cooking spray over medium heat until hot. Add the edammame and cook until beginning to brown, 2 to 3 minutes.
  • In medium bowl beat together the egg whites and cottage cheese; add to the skillet and stir in the edammame. Continue to cook without stirring for 2 minutes or until set on bottom. Using a spatula, gently lift the edges of the omelet to allow the uncooked portion of eggs to settle to the bottom and edges and set. Continue cooking for 2 minutes or until the center is almost set.
  • Combine the goat cheese and pesto; spoon the mixture down the center of the omelet. Using a large spatula, fold half of the omelet over the filling.
  • Reduce heat to low; cook for 2 minutes or until the cheese melts and the center is set.
  • Use the large spatula to cut the omelet in half; transfer to serving dishes and top with basil.
  • Serve with toast, and, if desired, preserves.