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Puffy Cottage Cheese Omelette

Global.Potpourri's picture
Ingredients
  Eggs 3 , separated
  Pepper 1 Dash
  Small curd cream style cottage cheese 1 Cup (16 tbs), drained
  Salt 1⁄4 Teaspoon
  Butter/Margarine 1 Tablespoon
  Quick mushroom sauce 1
  Frozen asparagus 10 Ounce, cooked, drained (1 Package)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Saute
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

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