Broccoli and cheese omelette

Yield: 4 Servings

Measure 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
\N \N Cut
5 \N Strips
1 cup Grated Alpine Lace non-fat
\N \N Mozzarella cheese; =
8 ounces Kraft Free cheese slices

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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