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
* 6-8 eggs
* 1 tbsp dry breadcrumbs
* 1 tbsp Parmesan cheese
* ⅓ cup tomato
* ½ tsp Italian seasoning
* fresh parsley
== Directions ==
# In 8-inch nonstick skillet, over medium-high heat, cook broccoli, pepper, carrot, scallion and garlic in 1 teaspoon margarine until tender.
# Remove from skillet; stir in ½ cup cottage cheese.
# Keep warm.
# Combine bread crumbs and Parmesan cheese; set aside.
# In same skillet, over medium heat, melt ½ teaspoon margarine.
# Add ½ cup egg product; cook, lifting edges to allow uncooked portions to flow underneath.
# 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.
# 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.
# Bake at 425°F for 5 to 7 minutes or until heated through.
# Garnish with chopped parsley.
# Cut into wedges to serve.
Category:Broccoli Recipes
Category:Carrot Recipes
Category:Cottage cheese Recipes
Category:Egg substitute Recipes
Category:Green onion Recipes
Category:Low-calorie Recipes
Category:Low-cholesterol Recipes
Category:Omelet Recipes
Category:Parmesan cheese Recipes
Category:Red bell pepper Recipes