The Organization  MEF Directors & Staff  Farmers in the Community  Supply Management  Economic Impact  Becoming an Egg Farmer  Unregistered Egg Farmer  Registered Egg Farmer  Making the Grade  Care & Quality  Specialty Egg Products  Egg Prices  Quota Exchange  Video  Photo Gallery  Brochure  Commonly Asked Questions  Resources  Healthy Living  Egg Nutrition  Nutrition Video  Recipe Collection  Recipe Booklets  Food Handling  Egg Nutrition  Egg Cookery  Buying Eggs  Egg Allergies  Types of Eggs  Processed Eggs   Select Appetizers Breakfast, Brunch & Main Entrées Desserts Kid-Friendly Learn How to Make It! Downloadable Recipe Booklets    Recipes Recipe Collection Breakfast, Brunch & Main Entrées Fruity Cottage Cheese Omelette Click photo to enlarge. Ingredients: 4 eggs 1/4 cup (50 mL) water Cooking spray 1/2 cup (125 mL) smoothe texture cottage cheese (.08% m.f.) 1/3 cup (75 mL) drained fruit salad   Instructions: Beat eggs with water. Spray a 10-inch (25 cm) non-stick skillet with cooking spray. Heat skillet over medium heat. Pour in egg mixture. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Spread cottage cheese evenly along the middle of the omelette. Place fruit salad over cottage cheese. Fold each side of omelette towards centre and over fruit salad. Slide onto a warm plate. Cut into 2 portions. Makes 2 servings. Nutrients per serving: Calories: 220 Carbohydrates: 6 g Protein: 23.7 g Fat: 10.8 g
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