1 tablespoon extra virgin olive oil 3 -4 large fresh mushrooms, sliced 1/2 cup fat-free cottage cheese
1 tablespoon grated parmesan cheese salt and pepper
slice toasted 8-grain bread or 1 slice toasted twelve-grain bread 2 teaspoons margarine
slices Tomatoes ( thick slices) salt and pepper

Cook the mushrooms in oil in skillet. Then add in cottage cheese.
Use the parmesan cheese as sprinkle all over.
Then add salt as well as pepper according to your own choice and taste. Blend and flip it to avoid sticking.
Once cottage cheese is liquid, allow to bubble for THREE min. After this, toast the bread crunch.
Spread the little bit margarine all over. Then put the slices of tomato over the toast.

Use salt as well as pepper as sprinkle all over.
Take mushrooms, cheese and pour them over the tomatoes.