Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Pk (10oz) frozen chopped 1/4 t Black pepper
-broccoli, thawed and 1 c Egg Beaters
-drained 1 ea Sl white bread, toasted and
1/2 c Chopped onion -cut into five strips
2 t Minced garlic 1 c Nonfat mozzarella cheese,
1 ea Tb fatfree chicken broth -grated
1/2 c Nonfat cottage cheese 1 t Liquid Butter Buds
1 t Dried oregano leaves

In an 8" nonstick skillet over medium heat, cook broccoli, onion and
garlic in chicken broth. Stir in cottage cheese, oregano and pepper.
Remove from skillet and keep warm. In the same skillet over medium
heat, cook half the Egg Beaters in 1 teaspoon liquid Butter Buds.
When almost set, spronkle 1/4 of the cheese over cooked Egg Beaters.
Remove from skillet and keep warm. Repeat with other half of Egg
Beaters and cheese. To assemble, place one round of Egg Beaters on
plate. Spoon filling on top. Place other Egg Beater round on top.
Sprinkle with rest of grated cheese. Bake at 425F for 5 minutes or
until top is set and golden brown. Garnish with toast strips. Cut
into wedges and serve immediately. Per serving: 123 cal., 0.3g fat
(2%), 6mg chol., 3g fiber, 18g pro., 10g carb., 460mg sod. Butter
Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw
2-95.

Submitted By CAROLYN SHAW On 02-17-95

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