4 egg whites
4 egg yolks
1 c. cream style cottage cheese
1/4 tsp. salt and a dash of pepper
1 1/2 tbsp. butter

Beat egg whites until frothy. Add salt and beat until stiff. Beat yolks until thick and lemon colored; add pepper and cottage cheese and beat until well blended. Fold egg whites into yolks. Heat butter in 10 inch skillet, pour in omelet and cook approximately 3 minutes to brown bottom. Finish cooking at 350 degrees for 15 minutes or until knife inserted in center comes out clean. For complete dinner heat can of asparagus and a can of mushroom soup (don't dilute soup). Top omelet with asparagus first, then mushroom soup.