Recipe - Broccoli And Cheese Omelette

10 ounce Frozen chopped broccoli
One half cup Onion chopped
2 teaspoon Minced garlic (in a jar)
1 tablespoon Liquid Butter Buds
One half cup 1% lowfat cottage cheese
1 teaspoon Dried oregano leaves
One fourth teaspoon Black pepper
8 ounce Carton Egg Beaters
1 sl White bread toasted and
Cut
5 Strips
1 cup Grated Alpine Lace nonfat
Mozzarella cheese; =
8 ounce Kraft Free cheese slices

In an 8inch nonstick 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 One half carton Egg Beaters in 1 tsp. liquid Butter Buds. When almost set
sprinkle One fourth 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