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Triple-Decker Vegetable Omelet




Source of Recipe


*


Recipe Introduction


servings 4
points 2


List of Ingredients




1 cup finely chopped broccoli
1/2 cup diced red bell pepper
1/2 cup shredded carrot
1/3 cup sliced green onions
1 clove garlic, minced
2-1/2 teaspoons FLEISCHMANN'S® Original Margarine, divided
3/4 cup low fat cottage cheese (1% milkfat), divided
1 tablespoon plain dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon Italian seasoning
1-1/2 cups EGG BEATERS®, divided
1/3 cup chopped tomato
Chopped fresh parsley, for garnish

Recipe



In 8-inch nonstick skillet, over medium-high heat, sauté broccoli, bell pepper, carrot, green onions and garlic in 1 teaspoon margarine until tender. Remove from skillet; stir in 1/2 cup cottage cheese. Keep warm. 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.


Nutrients per Serving
(1 wedge (1/4 of total recipe) without garnish)
Calories 130
Calories from Fat 22 %
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 3 mg
Carbohydrate 9 g
Fiber 2 g
Protein 16 g
Sodium 411 mg