This tender cheese-filled omelet is a luncheon delight

1	Cup	vegetable-salad creamed cottage cheese
1	tsp	instant minced onion
4		eggs
1/2	tsp	salt
		Dash of pepper
1	tbsp	butter
1/4	Cup	shredded Cheddar cheese (1 ounce)

1. Combine cottage cheese with onion in a small bowl. Reserve.
2. Beat the 4 eggs slightly with salt and pepper in a small mixing bowl.
3. Heat a 10-inch skillet for 5 seconds. With a fork, swirl butter over bottom and sides of skillet.
4. Pour in egg mixture. Cook, stirring with flat of fork and shaking pan back and forth until omelet is firm on bottom but still slightly soft on top. Remove skillet from heat.
5. Sprinkle omelet with Cheddar cheese; spoon cottage cheese mixture down center. Fold over one third of omelet; roll omelet onto heated platter. Makes 2 servings.