Whittle Your Waist-Line With a Fluffy Omelet |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Tastes like a breakfast souffle. The secret for making this fluffy is to separate the eggs. Add other veggies, if you desire. How much of the onion, pepper and chives is your choice. I use a cast iron skillet, so that it can go straight into the oven from range top. Ingredients:
4 large eggs, room temp and separated |
fresh chives, chopped |
green bell pepper, chopped |
yellow onion, chopped |
1/2 cup low fat cottage cheese, small curd, drained well |
salt and pepper, to taste |
butter-flavored cooking spray |
Directions:
1. Preheat oven to 350°F.
2. In mixing bowl, combine the egg yolks and cottage cheese until well-blended.
3. Add Salt and pepper.
4. In separate bowl, whisk or, using a hand mixer, beat egg whites until very fluffy, but not dry.
5. On medium, heat a small (6 ) cast iron skillet and spray with butter spray.
6. Saute pepper and onion until softened.
7. Meanwhile, fold egg yolk mixture into egg whites.
8. Immediately pour into skillet and cooks for about 2 minutes.
9. Place in preheated oven and bake until puffy.
10. Sprinkle with chopped chives to serve.
11. Cut into wedges.
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