Broccoli and cheese omelette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Frozen chopped broccoli |
| ½ | cup | Onion -- chopped |
| 2 | teaspoons | Minced garlic (in a jar) |
| 1 | tablespoon | Liquid Butter Buds |
| ½ | cup | 1% low-fat cottage cheese |
| 1 | teaspoon | Dried oregano leaves |
| ¼ | teaspoon | Black pepper |
| 8 | ounces | Carton Egg Beaters |
| 1 | slice | White bread -- toasted and |
| Cut | ||
| 5 | Strips | |
| 1 | cup | Grated Alpine Lace non-fat |
| Mozzarella cheese; = | ||
| 8 | ounces | Kraft Free cheese slices |
Directions
In an 8-inch non-stick skillet over medium heat cook broccoli, onion, and garlic in liquid Butter Buds. Stir in cottage cheese, oregano and pepper.
Remove from skillet and keep warm. In the same skillet over medium heat, cook ½ carton Egg Beaters in 1 tsp. liquid Butter Buds. When almost set sprinkle 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 cooked Egg Beater on platter. Spoon filling on top. Place other cooked round Egg Beater on top of filling. Sprinkle the rest of grated cheese on top. Bake at 425 F. for 5 minutes or until top is set and golden brown. Garnish with toast strips. Cut into wedges and serve immediately. Per serving: 110 calories, ½ g fat, 11.3 g protein, 0 mg cholesterol, 6.3 g carbohydrate, 77 mg sodium Recipe By :
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