Broccoli and Cheese Omelet

Omelet filled with chopped broccoli, chopped onion, minced garlic, cottage cheese, oregano, pepper, and topped with grated mozzarella cheese.

Ingredients -

1 (10 ounces) package Frozen Chopped Broccoli, thawed and drained
1/2 cup chopped White or Yellow Onion
2 teaspoons minced Garlic
1 tablespoon Fat Free Chicken Broth
1/2 cup Nonfat Cottage Cheese
1 teaspoon Dried Oregano
1/4 teaspoon Black Pepper
1 cup Egg Substitute
1 teaspoon Unsalted Butter
1 White Bread Slice, toasted, cut in 5 strips
1 cup grated Non-Fat Mozzarella Cheese

Preparation:

1. Add prepared broccoli, chopped onion, minced garlic, and chicken broth to small skillet.

2. Heat over medium heat to soften vegetables.

3. Stir in non-fat cottage cheese, dried oregano and fresh ground black pepper.

4. Transfer mixture from skillet to bowl and keep warm.

5. In the same skillet over medium heat, cook 1/2 cup egg substitute in 1 teaspoon butter.

6. When almost set sprinkle 1/4 of cheese over cooked egg.

7. Remove from skillet and keep warm.

8. Repeat with other 1/2 cup egg substitute and 1/4 of cheese.

9. To assemble place one round cooked egg mixture on platter. Spoon the broccoli filling on top.

10. Place other cooked egg mixture on top of filling.

11. Sprinkle the rest of the grated cheese on top.

12. Bake at 425 F. for 5 minutes or until top is set and golden brown.

13. Garnish with toast strips. Cut into wedges and serve immediately.

Omelet Making Tip

Eliminating Cholesterol

Avoiding or cutting back on fatty meats, butter and oils and eating more fruits and vegetables is one way to eliminate cholesterol in the diet. Using egg substitutes or egg white only omelets will also eliminate the cholesterol found in egg yolks.

Omelet Making Tip

Broccoli

Look for heads of broccoli that are firm and tightly packed. Store fresh broccoli in a plastic bag in the vegetable compartment of your refrigerator. Rinse broccoli under cold water and shake off excess water. Remove the large stem end with a knife, separate the head into individual florets, and cut the florets into the size required by your recipe. 1 pound of broccoli will yield approximately 4 cups of broccoli florets and 4 cups of stems.

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