Spanish Omelet

Course : Eggs
Serves: 4
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1/2 cup chopped green pepper
1/4 cup chopped onion
1 tablespoons minced garlic
2 tablespoons water
4 ounces green chilies -- chopped
2 medium roma tomatoes -- chopped, seeds removed
2 teaspoons chopped pimento
6 large egg whites -- room temperature
1 dash saffron
1/2 cup low-fat -- (1%) cottage cheese

Preparation / Directions:

In nonstick skillet, saut‚‚ green pepper, onion, and garlic in water. Add chilies, tomato, and pimento and boil off remaining fluid. Combine egg whites and saffron and beat into soft peaks. Fold cottage cheese into egg whites, followed by the contents of the skillet. Return to skillet and cook until eggs are set, turning to avoid scorching. Pour off any water rendered during cooking. Serve. 4 servings/Serving size: 1/4 recipe


Nutritional Information:

50 Calories (kcal); trace Total Fat; (4% calories from fat); 6g Protein; 6g Carbohydrate; 0mg Cholesterol; 89mg Sodium

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