Triple-decker Vegetable Omelet

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  1. In 8-inch nonstick skillet, over medium-high heat, cook broccoli, pepper, carrot, scallion and garlic in 1 teaspoon margarine until tender.
  2. Remove from skillet; stir in ½ cup cottage cheese.
  3. Keep warm.
  4. Combine bread crumbs and Parmesan cheese; set aside.
  5. In same skillet, over medium heat, melt ½ teaspoon margarine.
  6. Add ½ cup egg product; cook, lifting edges to allow uncooked portions to flow underneath.
  7. When almost set, slide unfolded omelet onto ovenproof serving platter; top with half of each of the vegetable mixture and bread crumb mixture; set aside.
  8. Prepare 2 more omelets with remaining egg product and margarine; layer as above with remaining vegetable mixture and bread crumb mixture, ending with an omelet.
  9. Bake at 425°F for 5 to 7 minutes or until heated through.
  10. Garnish with chopped parsley.
  11. Cut into wedges to serve.