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Ingredients:

1/2 cup chopped green pepper
1/4 cup chopped onion
1 tablespoon minced garlic
2 tablespoons water
1 can green chili, chopped
2 Roma tomatoes, chopped, seeds removed
2 teaspoons , chopped pimiento
6 egg whites
pinch saffron threads
1/2 cup low-fat cottage cheese (1%)

1. In nonstick skillet, sauté green pepper, onion, and garlic in water. Add chilies, tomato, and pimiento and boil off remaining liquid.

2. Combine egg whites and saffron and beat into soft peaks. Fold cottage cheese into egg whites, followed by the contents of the skillet.

3. Return to skillet and fry until eggs are set, turning to avoid scorching. Pour off any water rendered during cooking and serve.

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