Triple Decker Vegetable Omelette
|Finely chopped broccoli||1 Cup (16 tbs)|
|Diced red bell pepper||1⁄2 Cup (8 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Margarine||2 1⁄2 Teaspoon, divided (Fleischmann's Original)|
|Low fat cottage cheese||3⁄4 Cup (12 tbs), divided|
|Plain dry bread crumbs||1 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
|Italian seasoning||1⁄2 Teaspoon|
|Egg beaters||1 1⁄2 Cup (24 tbs), divided (Healthy Real Egg Product)|
|Chopped tomato||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1 Tablespoon (Garnish)|
In 8-inch nonstick skillet, over medium-high heat, saute broccoli, bell pepper, carrot, green onions and garlic in 1 teaspoon margarine until tender.
Remove from skillet; stir in 1/2 cup cottage cheese.
Combine bread crumbs, Parmesan cheese and Italian seasoning; set aside.
In same skillet, over medium heat, melt 1/2 teaspoon margarine.
Pour 1/2 cup Egg Beaters into skillet.
Cook, lifting edges to allow uncooked portion to flow underneath.
When almost set, slide unfolded omelet onto ovenproof serving platter.
Top with half each of the vegetable mixture and bread crumb mixture; set aside.
Prepare 2 more omelets with remaining Egg Beaters and margarine.
Layer 1 omelet onto serving platter over vegetable and bread crumb mixture; top with remaining vegetable mixture and bread crumb mixture.
Layer with remaining omelet.
Top omelet with remaining cottage cheese and tomato.
Bake at 425°F for 5 to 7 minutes or until heated through.
Garnish with parsley.
Cut into wedges to serve.