Egg Stuffed Roasted Chiles

-- Roasting the chilies: Place the chilies on a hot grill (or under the broiler) and turn them frequently until they are evenly blistered and blackened (5 - 8 minutes). I use a small grill on the top of 1 burner of my gas stove. When roasted, place the peppers in a closed plastic bag and set aside to steam for 5-10 minutes. You can use this time to prepare the egg stuffing. Place the eggs, cottage cheese, spinach, onion, and spices in a blender or food processor. Process until the spinach is finely chopped and the mixture is smooth. Heat the EVOO in a non-stick pan over medium heat. Add the egg mixture and stir genly while it cooks. Cook until the eggs are softly set and look like scrambled eggs. When the peppers have steamed the blackened skin will peel off easily under some running warm water. Peel the peppers and cut in half lengthwise. Be careful not to cut through the back side and leave both ends together so a hollow "bowl" is formed. Mix the lime juice into the salsa to give it a tart/hot taste. Spoon the egg mixture into the peppers and garnish with a dollop of yogurt and a few slices of red jalapeno pepper. Place on a plate with a ring of salsa squirted ( or poured) under the peppers. You may need a brief zap in the microwave to assure everything is hot prior to serving. Each (1 pepper) serving contains an estimated: Cals: 156, FatCals: 23, TotalFat: 3g SatFat: 1g, PolyFat: 0g, MonoFat: 2g Chol: 4mg, Na: 703mg, K: 477mg TotCarbs: 10g, Fiber: 2g, Sugars: 8g NetCarbs: 8g, protein: 17g