Puffy Cottage Cheese Omelette Recipe
Ingredients
| Eggs | 3 , separated | |
| Pepper | 1 Dash | |
| 1 cup cream-style small-curd cottage cheese, drained | ||
| Salt | 1/4 Teaspoon | |
| Butter/Margarine | 1 Tablespoon | |
| 1 Quick Mushroom Sauce | ||
| 1 10-ounce package frozen asparagus, cooked and drained | ||
Directions
Beat egg yolks till very thick; add pepper and the cheese; continue beating until well blended.
Beat whites till frothy; add salt; beat till stiff but not dry.
Fold yolks into whites.
Melt butter in 10-inch skillet.
When hot, pour in omelet mixture; spread evenly with spatula.
Reduce heat, cook slowly 10 to 12 minutes or till puffy and golden on bottom.
Brown top in slow oven (325°) 12 to 15 minutes.
Flip out of pan onto warm platter.
Spoon Quick Mushroom Sauce over.
Serve with hot cooked asparagus.
Beat whites till frothy; add salt; beat till stiff but not dry.
Fold yolks into whites.
Melt butter in 10-inch skillet.
When hot, pour in omelet mixture; spread evenly with spatula.
Reduce heat, cook slowly 10 to 12 minutes or till puffy and golden on bottom.
Brown top in slow oven (325°) 12 to 15 minutes.
Flip out of pan onto warm platter.
Spoon Quick Mushroom Sauce over.
Serve with hot cooked asparagus.
Chef
