| Broccoli and Cheese Omelet
one 10 ounce package of frozen chopped broccoli
1/2 cup of onion, chopped
2 teaspoons of minced garlic
1 tablespoon of fat free chicken broth
1/2 cup of Nonfat cottage cheese
1 teaspoon of dried oregano
1/4 teaspoon of black pepper
1 cup of Egg substitute
1 slice White bread, toasted, cut in strips
1 cup of Nonfat mozzarella cheese
1 teaspoon of Liquid Butter Buds |
|
In an 8-inch 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 1/2 c egg substitute in 1 tsp liquid Butter Buds. When almost set sprinkle 1/4 of cheese over cooked egg. Remove from skillet and keep warm. Repeat with other half of egg substitute and cheese. To assemble place one round cooked egg mixture on platter. Spoon filling on top. Place other cooked egg mixture on top of filling. Sprinkle the rest of the grated cheese on top. Bake at 425ºF. for 5 minutes or until top is set and golden brown. Garnish with toast strips. Cut into wedges and serve immediately.
NOTES : per serving: cals - 123 - 2%ff fat - .3g carbs - 10g Recipe by: Butter Busters Posted to MC-Recipe Digest V1 #635 by The Taillons <taillon@access.mountain> on Jun 03, 1997
|
