ITALIAN CHEESE OMELET

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4 eggs
1 c. low-fat cottage cheese
(Light N' Lively)
1 Tbsp. extra sharp grated
Romano cheese
1 tsp. oregano
1 c. plain canned tomato sauce
(Hunt's)
salt and pepper to taste

Beat eggs lightly; pour into a nonstick skillet over a
moderate flame. Spread cottage cheese over surface of eggs and
sprinkle with Romano, salt, pepper and oregano. (Garlic or
onion salt may be added if you like.) When egg mixture is
completely set, fold omelet in half and turn. Continue heating
over low flame until cheese is heated through. Heat tomato
sauce in a small pan and pour over omelet. Serves 3; 187
calories per serving.

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