Title: Broccoli and Cheese Omelet
Categories: Butter bust, Not sent
Yield: 4 Servings

1 pk (10 oz) frozen chopped
-broccoli, thawed and
-drained
1/2 c Onion, chopped
2 ts Minced garlic
1 tb Fat free chicken broth
1/2 c Nonfat cottage cheese
1 ts Dried oregano
1/4 ts Black pepper
1 c Egg substitute
1 sl White bread, toasted, cut in
-5 strips
1 c Nonfat mozzarella cheese,
-grated
1 ts 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 chees 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 425° 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 on Jun 03, 1997