Broccoli and Cheese Omelette

Title:
Broccoli and Cheese Omelette

Yield:
4 Servings

Categories:
Brunch




Ingredients:





    10 oz Frozen chopped broccoli


   1/2 c  Onion -- chopped


     2 ts Minced garlic (in a jar)


     1 tb Liquid Butter Buds


   1/2 c  1% low-fat cottage cheese


     1 ts Dried oregano leaves


   1/4 ts Black pepper


     8 oz Carton Egg Beaters


     1 sl White bread -- toasted and


          Cut


     5    Strips


     1 c  Grated Alpine Lace non-fat


          Mozzarella cheese; =


     8 oz 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 1/2 carton Egg Beaters in 1 tsp. liquid Butter Buds. When almost set


 sprinkle 1/4 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, .5 g fat, 11.3 g protein, 0 mg


 cholesterol, 6.3 g carbohydrate, 77 mg sodium


 


 Recipe By     :


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip