Triple Decker Vegetable Omelet

1 C finely chopped broccoli
1/2 c diced red bell pepper
1/2 c green onions
1 glove garlic
3/4 c cottage cheese
2 tbs grated parmesan cheese
1/2 t italian seasoning
1 1/2 c EGG BEATERS, divided
1/2 c chopped tomato

In a nostick skillet, saute broccoli, bell pepper, green onions and garlic in small amount of butter or non stick spray. Remove from skillet, stir in 1/2 c cottage cheese. Keep warm. Combine Parmesan Cheese, italian seasoning.

In same skillet, melt 1/2 t butter. Pour 1/2 cup of EGG BEATERS into skillet. Cook, lifting edges to allow for uncooked portion to flow underneath(needs to be thin) When set, slide onto ovenproof plate. Top with half each of the vegetabel mixture and cheese mixture and set aside.

Prepare 2 more omelets with remaining egg beaters, keep layering with eggs and vegetables. Top with remaining cottage cheese and tomato. Bake at 425 for 5- min.

Serves 2

32 protein
14 Carbs
3 fat