Broccoli and cheese omelet
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (10 oz) frozen chopped broccoli, thawed and drained |
| ½ | cup | Onion, chopped |
| 2 | teaspoons | Minced garlic |
| 1 | tablespoon | Fat free chicken broth |
| ½ | cup | Nonfat cottage cheese |
| 1 | teaspoon | Dried oregano |
| ¼ | teaspoon | Black pepper |
| 1 | cup | Egg substitute |
| 1 | slice | White bread, toasted, cut in 5 strips |
| 1 | cup | Nonfat mozzarella cheese, grated |
| 1 | teaspoon | Liquid Butter Buds |
Directions
In an 8-inch 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 ½ c egg substitute in 1 tsp liquid Butter Buds. When almost set sprinkle ¼ of chees over cooked egg. Remove from skillet and keep warm. Repeat with other half of egg substitute and cheese. To assemble place one round cooked egg mixture on platter. Spoon filling on top. Place other cooked egg mixture on top of filling. Sprinkle the rest of the grated cheese on top.
Bake at 425° for 5 minutes or until top is set and golden brown. Garnish with toast strips. Cut into wedges and serve immediately.
NOTES : per serving: cals - 123 - 2%ff fat - .3g carbs - 10g Recipe by: Butter Busters Posted to MC-Recipe Digest V1 #635 by The Taillons <taillon@...> on Jun 03, 1997