Creamy Goat Cheese Pesto Omelet (Ww 10 Pointsplus)

• 1/2 cup edamame, frozen shelled (organic preferred)
• 4 large organic egg whites
• 1/2 cup organic fat-free cottage cheese (Horizon or Friendship brand)
• 1/4 cup goat cheese, crumbled
• 1 1/2 tablespoons prepared basil pesto
• 1 tablespoon fresh basil, chopped
• 4 slices whole- wheat bread, toasted
• organic fruit preserves (optional)

1. 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.
2. 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.
3. 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.
4. Reduce heat to low; cook for 2 minutes or until the cheese melts and the center is set.
5. Use the large spatula to cut the omelet in half; transfer to serving dishes and top with basil.
6. Serve with toast, and, if desired, preserves.

edamame, egg whites, cottage cheese, goat cheese, pesto, fresh basil, whole wheat bread, fruit preserves

Taken from www.food.com/recipe/creamy-goat-cheese-pesto-omelet-ww-10-pointsplus-456131 (may not work)