Layered Vegetable Omelet

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.