4 egg yolks or equivalent egg substitute, beaten until thick
1/2 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. white pepper
1/2 cup nonfat cottage cheese
1/4 cup skim milk (zero fat)
2 Tbs. finely chopped green pepper
1 tsp. chopped parsley
1 tsp. chopped onion
1 tsp. chopped chives
4 egg whites, beaten stiff
2 Tbs. olive or canola oil
1/4 tsp. paprika
2 Tbs. grated Parmesan cheese
1. Beat the egg yolks until thick; season with salt, nutmeg, white pepper.
2. Beat in cottage cheese well mixed with milk, green pepper, parsley, onion and chives.
3. Fold in beaten egg whites.
4. Heat oil in large pan; pour the egg mixture and cook as an ordinary omelet, folding when mixture just begins to solidify and bottom is delicately browned.
5. Invert upon a hot platter, sprinkle 2 tablespoons grated Parmesan cheese, and put the platter under the flame of the broiling oven to melt the cheese.
6. Garnish plate with watercress, sprinkle with paprika and serve at once.
Eggs are a great source of protein and B vitamins for energy. Beware though, one egg has 213g cholesterol, two thirds the recommended daily limit of 300g. It is best to limit your intake of eggs to two a week. Fat content: If you are using eggs, a s