Ingredients
1/2 C chopped green pepper
1/4 C chopped onion
1 T minced garlic
2 T water
1 can green chilies, chopped
2 Roma tomatoes, chopped, seeds removed
2 tsp chopped pimiento
6 egg whites
Pinch of saffron
1/2 C -LF cottage cheese (1%)
In nonstick skillet, sauté green pepper, onion, and garlic in water. Add chilies, tomato, and pimiento and boil off remaining liquid. Combine egg whites and saffron and beat into soft peaks. Fold cottage cheese into egg whites, followed by the contents of the skillet.
Return to skillet and fry until eggs are set, turning to avoid scorching. Pour off any water rendered during cooking and serve.
Nutritional Information per Serving (1/4 of recipe): Calories: 71, Fat: 0 g, Cholesterol: 1 mg, Sodium: 338 mg,Carbohydrate: 7 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 9 g
Diabetic Exchanges: 1 Very Lean Meat, 1 Vegetable
