Onion Cottage Cheese Omelette Recipe
Ingredients
| Soft bread crumbs | 2 Tablespoon | |
| Light cream | 1⁄4 Cup (4 tbs) | |
| Egg whites | 4 | |
| Egg yolks | 4 | |
| Cream style cottage cheese | 1⁄2 Cup (8 tbs) | |
| Chopped onion | 1⁄3 Cup (5.33 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Cayenne pepper | 1 Dash | |
| Butter | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1238 Calories from Fat 580
% Daily Value*
Total Fat 65 g100.7%
Saturated Fat 36.2 g181.2%
Trans Fat 0.2 g
Cholesterol 890 mg296.7%
Sodium 4095.5 mg170.6%
Total Carbohydrates 37 g12.4%
Dietary Fiber 1.7 g6.9%
Sugars 14 g
Protein 120 g240.3%
Vitamin A 52.6% Vitamin C 7.6%
Calcium 33.1% Iron 19.1%
*Based on a 2000 Calorie diet
Directions
Have ready heavy 10-inch skillet that can go into the oven.
Add bread crumbs to cream and let stand.
Beat egg whites until stiff but not dry.
Set aside.
Beat egg yolks until thick and lemon colored.
Add cottage cheese and beat until smooth.
Stir in cream mixture, onion, salt, pepper and cayenne.
Fold in egg whites.
Heat butter in skillet.
Pour in egg mixture and cook very slowly until bottom is set and edges are beginning to brown, about 10 minutes.
Put skillet in preheated oven and bake until light brown on top and set, 10 to 15 minutes.
Make a deep crease across the middle of the omelet, fold in half by tipping pan and turn out onto hot plate.
Serve immediately.
Chef
