Triple-decker Vegetable Omelet

Ingredients

• 1 cup broccoli
• ½ cup red bell pepper
• ½ cup carrot
• ⅓ cup scallion
• 1 garlic clove
• 2½ tsp Fleischmann's margarine
• ¾ cup 1% low-fat cottage cheese
• 1½ cups Egg Beaters 99% Real Egg product
• 1 tbsp dry breadcrumbs
• 1 tbsp Parmesan cheese
• ⅓ cup tomato
• ½ tsp Italian seasoning
• fresh parsley

Procedures

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.