1 cup finely chopped broccoli
1/2 cup diced red bell pepper
1/2 cup shredded carrot
1/3 cup clove garlic, minced
2 1/2 tspn margarine divided
3/4 cup low fat cottage cheese ( 1%milkfat), divided
1 tablespoon plain dry bread crumbs
1 tablespoon grated parmesan cheese
1/2 tspn Italian seasoning
1 1/2 cups egg beaters, Healthy Real Egg Product, divided
1/3 cup chopped tomato
Chopped fresh parsley for garnish
In 8-inch nonstick skillet, over medium-high heat, saute broccoli, bell pepper, carrot, green onions and garlic in 1 tspn margarine until tender. Remove from skillet; stir in 1/2 cup cottage cheese. Keep warm. Combine bread crumbs, Parmesan cheese and Italian seasonings; set aside.
In same skillet, over medium heat, melt 1/2 tspn margarine. Pour 1/2 cup Egg beaters into skillet. Cook, lifting edges to allow uncooked portion to flow underneath. When almost set, slide unfolded omelet onto ovenproof serving platter. Top with half each of the vegetable mixture; and bread crumb mixture; set aside.
Prepare 2 more omelets with remaining Egg Beaters and margarine. Layer 1 omelet onto serving platter over vegetable and bread crumb mixture. Layer with remaining omelet. Top with remaining cottage cheese and tomato. Bake at 425 degrees for 5 to 7 minutes or until heated through. Garnish with parsley. Cut into wedges to serve.
- 2 lean meat
- 1 vegetable
- Calories 130
- Carbohydrates 9 g
- Chloresterol 3 mg
- Protein 16 g
- Sodium 411 mg (watch)