Triple Decker Vegetable Omelette Recipe
This Triple Decker Vegetable Omelet. Is perfect for a mind blowing party breakfast. If you have the time you can make this on the weekend holidays also for your family. Give this omelet arranged in three tiers with vegetable and bread crumbs layers in between and topped with cheese ,tomato and parsley, a try and see if you like it. Feel free to share your opinion about this Triple Decker Vegetable Omelet with me here.
Ingredients
1 cup finely chopped broccoli
1/2 cup diced red bell pepper
1/2 cup shredded carrot
1/3 cup sliced green onions
1 clove garlic, minced
2 1/2 teaspoons FLEISCHMANNS Original Margarine, divided
3/4 cup low-fat cottage cheese , divided
1 tablespoon plain dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon Italian seasoning
1 1/2 cups EGG BEATERS® Healthy Real Egg Product, divided
1/3 cup chopped tomato
Chopped fresh parsley, for garnish
Directions
In 8-inch nonstick skillet, over medium-high heat, saute broccoli, bell pepper, carrot, green onions and garlic in 1 teaspoon margarine until tender.
Remove from skillet; stir in 1/2 cup cottage cheese.
Keep warm.
Combine bread crumbs, Parmesan cheese and Italian seasoning; set aside.
In same skillet, over medium heat, melt 1/2 teaspoon margarine.
Pour 1/2 cup Egg Beaters into skillet.
Cook, lifting edges to allow uncooked portion to flow underneath.
When almost set, slide unfolded omelet onto ovenproof serving platter.
Top with half each of the vegetable mixture and bread crumb mixture; set aside.
Prepare 2 more omelets with remaining Egg Beaters and margarine.
Layer 1 omelet onto serving platter over vegetable and bread crumb mixture; top with remaining vegetable mixture and bread crumb mixture.
Layer with remaining omelet.
Top omelet with remaining cottage cheese and tomato.
Bake at 425°F for 5 to 7 minutes or until heated through.
Garnish with parsley.
Cut into wedges to serve.
Remove from skillet; stir in 1/2 cup cottage cheese.
Keep warm.
Combine bread crumbs, Parmesan cheese and Italian seasoning; set aside.
In same skillet, over medium heat, melt 1/2 teaspoon margarine.
Pour 1/2 cup Egg Beaters into skillet.
Cook, lifting edges to allow uncooked portion to flow underneath.
When almost set, slide unfolded omelet onto ovenproof serving platter.
Top with half each of the vegetable mixture and bread crumb mixture; set aside.
Prepare 2 more omelets with remaining Egg Beaters and margarine.
Layer 1 omelet onto serving platter over vegetable and bread crumb mixture; top with remaining vegetable mixture and bread crumb mixture.
Layer with remaining omelet.
Top omelet with remaining cottage cheese and tomato.
Bake at 425°F for 5 to 7 minutes or until heated through.
Garnish with parsley.
Cut into wedges to serve.
