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Name: Broccoli and Cheese Omelet
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 c Nonfat mozzarella cheese,; 1/2 c Nonfat cottage cheese; 1 tb Fat free chicken broth; 1 ts Dried Oregano; 1 ts Liquid Butter Buds; 2 ts Garlic minced; 1/2 c Onion chopped; 1/4 ts Black pepper; 1 pk (10 oz) frozen chopped; 1 c Egg substitute; 1 sl White bread, toasted, cut in

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INGREDIENTS

1 c Nonfat mozzarella cheese,
1/2 c Nonfat cottage cheese
1 tb Fat free chicken broth
1 ts Dried Oregano
1 ts Liquid Butter Buds
2 ts Garlic ; minced
1/2 c Onion ; chopped
1/4 ts Black pepper
1 pk (10 oz) frozen chopped
1 c Egg substitute
1 sl White bread, toasted, cut in

Servings

INSTRUCTIONS

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

NOTES

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Broccoli and Cheese Omelet

1 c Nonfat mozzarella cheese,
1/2 c Nonfat cottage cheese
1 tb Fat free chicken broth
1 ts Dried Oregano
1 ts Liquid Butter Buds
2 ts Garlic minced
1/2 c Onion chopped
1/4 ts Black pepper
1 pk (10 oz) frozen chopped
1 c Egg substitute
1 sl White bread, toasted, cut in

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 <taillon@access.mountain.net> on Jun 03, 1997

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Nutrition

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Serving Size: 1 Serving (183g)
Recipe Makes: 4 Servings

Calories: 86
Calories from Fat: 11 (13%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 4.5mg		1 %
Sodium 473.6mg		16 %
Potassium 117.2mg		3 %
Total Carbohydrate 4.2g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.9g
Protein 14.2g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 86

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