Omelet With Cottage Cheesebreakfast, cheese/eggs, diabetic 2 tablespoon reduced calorie margarine 4 eggs, separated 1 dash salt 1/2 cup low fat cottage cheese, sieved 1 dash pepper 1 tablespoon chervil Preheat oven to 350 degrees F. Melt margarine in skillet. Beat egg whites with salt until stiff but not dry. Beat yolks separately until lemon-colored and thick; add cheese and pepper and beat until smooth. Fold in egg whites and chervil. Place mixture in skillet; cook over medium heat until lightly browned on bottom and fluffy (about 3 to 4 minutes). Place in oven 15 minutes; make a crease down center with knife and fold over. Serve at once. Makes 2 servings. Nutritional information per serving: calories - 240 Diabetic Exchanges: Fat - 2, Lean Meat - 3. FROM: Recipes for Diabetics by Billie Little copyright 1972 |
