Cottage Cheese Omelet with Caramelized Vegetables

Perfect breakfast or brunch dish
Serving Size: 1
Servings: 1
Calories Per Serving: 240
 
INGREDIENTS
2 eggs
1/4 cup red pepper, seeded & diced
1/4 cup green pepper, seeded & diced
1/4 cup onion, diced
3 medium mushrooms, sliced
1/4 cup scallion, shaved fine, divided
1/4 cup Crowley Lowfat Cottage Cheese
Salt and pepper, to taste (optional)

Beat eggs in a small bowl and season with salt and pepper.

Heat a small nonstick omelet pan over medium-high heat. Coat lightly with nonstick cooking spray. Add peppers, onion, mushrooms, and half the scallions to the pan and sauté until translucent.

Using a heat-resistant rubber spatula, add the eggs, and gently stir to form an omelet. Reduce the heat, allowing the egg to cook through. Fill omelet with half of the cottage cheese, allowing it to warm though. Fold omelet. Place on a serving plate and garnish with remaining cottage cheese and sliced scallions.

Serving suggestion: Serve for breakfast or bunch with fresh fruit, roasted potatoes, and Canadian bacon.

Substitution suggestion: To lower the fat content of the recipe, substitute 4 egg whites for 2 whole eggs and save about 10 grams of total fat and 3 grams of saturated fat.

Nutrition Facts based on using Crowley Lowfat Cottage Cheese and no added salt or pepper.