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Fresh Garden Omelet

Servings: 6


1 1/2 cups sliced broccoli
1 cup thinly sliced carrots
5 eggs
1 cup cottage cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup sliced mushrooms
2 tablespoons butter
1 small tomato, sliced
1/4 cup (1 ounce) grated Wisconsin parmesan cheese

Cooking Directions:

Steam broccoli and carrots until crisp-tender. In a medium bowl, blend eggs, cottage cheese, salt and pepper. Stir in vegetables. Melt butter in a 10 inch oven-proof skillet. Pour egg mixture into pan. Cook over medium heat, lifting edges to allow uncooked portions to flow to bottom. When top is almost set and bottom is browned, place under broiler. Broil 5 inches away from heat source for 2 to 3 minutes. Top with tomato slices and parmesan; broil an additional 2 minutes.

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