Cooking in the Lite

Nutrition to start off the day!

• 1/4 lb wild Dover sole
• 1/4 cup low fat cheddar cheese
• 1 tbs. dill weed
• 1/2 tsp Herbs de Provence
• 2 whole eggs
• 6 egg whites
• 1 tsp extra virgin olive oil

Heat the olive oil in a large skillet on medium heat
Wash the sole and pat dry
Place the sole in the skillet
Sprinkle with the dill and herbs
Cook for about 2 minutes on each side
Do not over cook
When it is done, it will break apart with a fork
Break the sole into small pieces

As the sole cooks, whisk the eggs together
(I save the yolks for making custards or give them to my dogs)
Add the eggs to the skillet
Add the cheese to the skillet
Whisk together, constantly turning the eggs, cheese and sole
It will take a few minutes for the moisture to evaporate from the cheese

Serve hot
Makes 4 servings

Shirley’s Note:
I prefer the wild Dover sole because of the flavor and it has less toxins than farm raised sole.

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