Low-Fat Cottage Cheese Omelet

2 eggs, separated 1/4 cup low-fat cottage cheese dash of pepper 1/2 tbsp. dried parsley Non-stick spray oil

Spray skillet with cooking spray. Beat the egg whites until stiff, but not dry. Beat the yolks separately until lemon colored and thick. Add the cottage cheese and pepper and beat until smooth. Fold in the egg whites and parsley.

Place the mixture in the skillet and cook over medium heat until lightly browned on the bottom and fluffy (about 3 to 4 minutes.) Heat in the oven for 15 minutes. Make a crease down the center of the omelet with a knife and fold over. Serve at once. Makes 1 omelet.