Preparation:
In nonstick skillet, saute‚‚ green pepper, onion, and garlic in water. Add chilies, tomato, and pimento and boil off remaining fluid.
Combine egg whites and saffron and beat into soft peaks. Fold cottage cheese into egg whites, followed by the contents of the skillet.
Return to skillet and cook until eggs are set, turning to avoid scorching. Pour off any water rendered during cooking. Serve.
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