“It’s a tasty dish which is great for breakfast plus a healthy treat- low fat and protein.”

INGREDIENTS

1/2 cup non-fat cottage cheese
1/2 tsp dried dill
2 cup fat-free egg substitute
1 package (10 ounce) frozen chopped broccoli
1 tsp olive oil
2 tsp margarine
1 onion, diced

DIRECTIONS

• Mix cottage cheese and egg substitute together; set aside.
• Sauté onions in oil for 5 minutes, or until soft in large non-stick frying pan over medium heat.
• Add broccoli and dill; sauté for 5 minutes, or until broccoli mixture.
• Wipe out frying pan and place it over medium-high heat and let stand for about 2 minutes.
• Add 1 tsp. margarine and swirl the pan to distribute it.
• Add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.
• As eggs set around the edges, lift them to allow uncooked portions to flow underneath.
• Turn heat to low, cover the pan, and cook until top is set.
• Invert onto a serving plate and cut into wedges.
• Repeat with remaining 1 tsp. margarine and egg mixture.