Broccoli-stuffed Omelette

Ingredients

 * 10 oz frozen chopped broccoli
 * 1/2 cup onion
 * 1 garlic clove
 * 1 tbsp fleischmann's margarine
 * 1/2 cup 1% lowfat cottage cheese
 * 1 tsp dried oregano
 * 1/4 tsp black pepper
 * 8 oz egg beaters 99% real egg pro
 * 1 slice low-sodium white bread

Directions
In 8-inch nonstick skillet, over medium-high heat, cook broccoli, onion and garlic in 1 teaspoon margarine until tender. Stir in cottage cheese, oregano and pepper. Remove from skillet; keep warm. In same skillet, over medium heat, cook ½ carton (4 ounces) EGG BEATERS in 1 teaspoon margarine, lifting edges to allow uncooked portion to flow underneath. When almost set, slide omelette onto ovenproof platter. Arrange toast pieces around edge of omelette; spoon broccoli filling on center. Set aside. In same skillet, repeat with remaining EGG BEATERS and margarine to make another omelette. Slide omelette over filling. Bake at 425 °F. For 5 minutes or until top is set and golden brown. Cut into wedges and serve immediately.