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Onion Cottage Cheese Omelette

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  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

Heat oven to 350 degrees.
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.

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