Broccoli and cheese omelette - butter busters ^

Yield: 4 servings

Measure Ingredient
1 each Pk (10oz) frozen chopped broccoli, thawed and drained
½ cup Chopped onion
2 teaspoons Minced garlic
1 each Tb fatfree chicken broth
½ cup Nonfat cottage cheese
1 teaspoon Dried oregano leaves
¼ teaspoon Black pepper
1 cup Egg Beaters
1 each Sl white bread, toasted and cut into five strips
1 cup Nonfat mozzarella cheese, grated
1 teaspoon Liquid Butter Buds

In an 8" nonstick skillet over medium heat, cook broccoli, onion and garlic in chicken broth. Stir in cottage cheese, oregano and pepper.

Remove from skillet and keep warm. In the same skillet over medium heat, cook half the Egg Beaters in 1 teaspoon liquid Butter Buds.

When almost set, spronkle ¼ of the cheese over cooked Egg Beaters.

Remove from skillet and keep warm. Repeat with other half of Egg Beaters and cheese. To assemble, place one round of Egg Beaters on plate. Spoon filling on top. Place other Egg Beater round on top.

Sprinkle with rest of grated cheese. Bake at 425F for 5 minutes or until top is set and golden brown. Garnish with toast strips. Cut into wedges and serve immediately. Per serving: 123 cal., 0.3g fat (2%), 6mg chol., 3g fiber, 18g pro., 10g carb., 460mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-17-95

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