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 Cottage Cheese
Salt and pepper, to taste (optional)

 

Directions:

  Beat the eggs in a small bowl and season with salt and pepper.
  Heat a small non-stick omelet pan over medium-high heat. Coat lightly with non-stick cooking spray.
  Add peppers, onion, mushrooms, and 1/2 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 through. Fold omelet.
  Place on a serving plate and garnish with remaining cottage cheese and sliced scallions.
 
Serving suggestion: Serve for breakfast or brunch with fresh fruit, roasted potatoes, and Canadian bacon.
 
Per Serving: 243 Calories; 12 g Fat; 22g Protein; 13g Carbohydrate; 427mg Cholesterol; 132mg Calcium; 4g Saturated Fat; 365mg Sodium