Triple-decker Vegetable Omelet

Finely chop the broccoli, red bell pepper, carrot, and scallion into small, uniform pieces. Mince the garlic clove and chop the fresh parsley.

Heat ¾ teaspoon of margarine in a large non-stick skillet over medium-high heat. Add the broccoli, carrot, and diced tomato, and sauté until the vegetables soften, about 5 minutes.

Add the red bell pepper and scallion to the skillet and cook for another 2 minutes until fragrant. Remove the vegetable mixture to a plate and set aside.

In a medium bowl, whisk together the Egg Beaters, cottage cheese, Italian seasoning, and minced garlic until well combined.

Heat ½ teaspoon of margarine in the same skillet over medium heat. Pour one-third of the egg mixture into the skillet and cook without stirring until the edges begin to set, about 3 minutes.

Gently push the cooked egg toward the center, tilting the skillet to allow uncooked egg to flow to the edges. Cook for another 2 minutes until the top is just set but still slightly moist.

Slide the first omelet layer onto a serving plate. Repeat steps 5–6 twice more with the remaining egg mixture and margarine to create two additional omelet layers.

Layer the first omelet with a third of the sautéed vegetables, then top with the second omelet layer. Add another third of the vegetables, then top with the third omelet layer.

Spoon the remaining vegetables over the top of the stack. Sprinkle the breadcrumbs and Parmesan cheese evenly over the top.

Garnish with fresh parsley and serve immediately while the omelet stack is warm.