Broccoli-stuffed Omelette

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In 8-inch nonstick skillet, over medium-high heat, cook Broccoli, Onion and garlic in 1 teaspoon margarine until tender. Stir in cottage cheese, oregano and pepper. Remove from skillet; keep warm. In same skillet, over medium heat, cook ½ carton (4 ounces) egg BEATERS in 1 teaspoon margarine, lifting edges to allow uncooked portion to flow underneath. When almost set, slide omelette onto ovenproof platter. Arrange toast pieces around edge of omelette; spoon Broccoli filling on center. Set aside. In same skillet, repeat with remaining egg BEATERS and margarine to make another omelette. Slide omelette over filling. Bake at 425 °F. For 5 minutes or until top is set and golden brown. Cut into wedges and serve immediately.

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