Omelet with Caramelized Vegetables

 Makes 1 serving

•2 eggs
•Salt and ground black pepper, to taste
•1/4 cup red pepper, seeded and diced
•1/4 cup green pepper, seeded and diced
•1/4 cup onion, diced
•3 medium mushrooms, sliced
•1/4 cup scallion, shaved fine, divided
•1/4 cup Penn Maid® Cottage Cheese

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 of 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.

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.

Queenie Recipe