From Paulette Vickery's Recipe Collection

BB: FAVORITE BROCCOLI AND CHEESE OMLET

cheese/eggs, vegetables

1 each head broccoli, steamed, chop
1/2 cup chopped onion
2 teaspoon minced garlic
1 tablespoon nonfat chicken broth
1/2 cup nonfat cottage cheese
1 teaspoon dried oregano leaves
1/4 teaspoon black pepper
1 cup egg beaters, 1 carton
1 each slice white bread
1 cup nonfat motzarella cheese
1 teaspoon 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 cup egg beaters, in 1 teaspoon liquid butter buds. When almost set, sprinkle 1/4 of cheese over cooked egg beaters. Remove from skillet and keep warm. Repeat with other half of egg beaters and cheese. To assemble, place 1 round, cooked egg beater on platter, and spoon filling on top. Place other round cooked, egg beater on top of filling. Sprinkle the rest of the grated cheese on top. Bake at 425 degrees, 5 minutes, or until top is set and golden brown. Toast bread and cut into strips. Use toast strips to garnish platter. Cut omlet into wedges and serve immediately. Per serving: fat, 0.3 G, cholesterol 6 MG, fiber 3 G, calories 123, 2 percent calories from fat, protein 18 G, carbohydrate 10 G, sodium 460 MG.

Yield: 4 servings





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