SHIRRED CONFETTI EGGS

2 Tbsp. finely-chopped green bell pepper
2 Tbsp. finely-chopped red bell pepper
2 Tbsp. finely-chopped sweet onion
4 whole eggs plus 4 egg whites, or egg substitute equivalent to 6 eggs
3/4 cup small curd non-fat cottage cheese
1 Tbsp. snipped fresh chives
Salt and freshly ground pepper
1 Tbsp. fresh basil, cut in thin ribbons (for garnish)

Spray a medium, non-stick skillet well with cooking spray and place over medium-high heat. Saute the green and red pepper with the onion for 3 minutes, until just crisp-tender. Scrape the cooked vegetables into a medium bowl. Wipe out the pan and set aside.

Add the whole eggs and egg whites to the vegetables in the bowl. With a fork, beat the eggs and vegetables until well-combined. Add the cottage cheese and chives. Mix to blend. Season with the salt and pepper.

Spray the skillet again with non-stick cooking spray and place it over medium-high heat. Pour the egg-and-cheese mixture into the pan. As soon as the eggs start to set around the edges and on the bottom, scrape the egg with a pancake turner towards the center of the pan and reduce the heat to medium. Keep pushing the eggs towards the center of the pan as they set. When the eggs are fluffy and cooked through, but still moist, turn them onto a serving plate. Garnish with the basil and serve immediately.

Each of the four servings contains 125 calories and 5 grams of fat
Source: Dana Jacobi for the American Institute for Cancer Research