Ingredients Jump to Instructions ↓

  1. 4 teaspoons butter or margarine - divided use

  2. 1 cup chopped broccoli

  3. 1/2 cup chopped seeded red bell pepper

  4. 1/2 cup chopped peeled carrot

  5. 1/3 cup chopped green onion

  6. 1 clove garlic, minced

  7. 1/2 cup cottage cheese

  8. 1 tablespoon dry bread crumbs

  9. 1 tablespoon freshly grated Parmesan cheese

  10. 8 large eggs, beaten - divided use

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°F (220°C). Melt 1 teaspoon butter in a non-stick skillet over medium-high heat. Add broccoli, red bell pepper, carrots, green onions and garlic and cook until tender. Remove vegetables from skillet to a mixing bowl; stir in cottage cheese. Set aside. Combine dry bread crumbs and grated Parmesan cheese in a cup or small bowl; set aside. Melt 2 teaspoons butter in a skillet over medium heat. Add 4 eggs and cook, lifting the edges to allow uncooked portions to flow underneath. When eggs are almost set, slide unfolded omelet onto an oven-safe serving platter; top with vegetable mixture and bread crumb mixture; cover to keep warm and set aside. Melt final teaspoon of butter in skillet. Add remaining 4 eggs to pan and cook as above. When eggs are almost set, slide second omelet on top of vegetable mixture. Bake for 5 to 7 minutes or until heated thoroughly and golden brown.


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