Broccoli and cheese omelette - butter busters ^
4 servings
Ingredients
| Quantity | 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 |
Directions
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