Triple-Decker Vegetable Omelet



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

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.

Makes 4 servings
Prep Time 20 minutes
Cook Time 30 minutes

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
Dietary exchanges: 1 Vegetable; 2 Meat