Broccoli and Cheese Omelette

from Butter Busters™
by Pam Mycoskie

Serves 4

1 (10 ounce) pkg. frozen chopped broccoli, thawed and drained
1/2 cup chopped onion
2 tsp. minced garlic (in a jar)
1 tbs. fat-free chicken broth
1/2 cup non-fat cottage cheese
1 tsp. dried oregano leaves
1/4 tsp. black pepper
1 8 oz. carton Egg Beaters (1 cup)
1 slice white bread, toasted and cut into 5 strips
1 cup non-fat mozzarella cheese (grated)
1 tsp. liquid Butter Buds

In an 8-inch non-stick 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 carton Egg Beaters in 1 tsp. liquid Butter Buds. When almost set sprinkle 1/4 of cheese over cooked Egg Beaters. Remove from skillet and keep warm. Repeat with other hald 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 degrees for 5 minutes or until top is set and golden brown. Garnish with toast strips. Cut into wedges and serve immediately.

© 1991 and 1994 by Butter Busters Publishing, Inc.