Triple-decker Vegetable Omelet

Ingredients

 * 1 cup broccoli
 * 1/2 cup red bell pepper
 * 1/2 cup carrot
 * 1/3 cup scallion
 * 1 garlic clove
 * 2 1/2 tsp fleischmann's margarine
 * 3/4 cup 1% lowfat cottage cheese
 * 1 1/2 cup egg beaters 99% real egg pro
 * 1 tbsp dry bread crumbs
 * 1 tbsp parmesan cheese
 * 1/3 cup tomato
 * 1/2 tsp italian seasoning
 * fresh parsley

Directions
In 8-inch nonstick skillet, over medium-high heat, cook broccoli, pepper, carrot, scallion and garlic in 1 teaspoon margarine until tender. Remove from skillet; stir in ½ cup cottage cheese. Keep warm. Combine bread crumbs and Parmesan cheese; set aside. In same skillet, over medium heat, melt ½ teaspoon margarine. Add ½ cup egg product; cook, lifting edges to allow uncooked portions to flow underneath. When almost set, slide unfolded omelet onto ovenproof serving platter; top with half of each of the vegetable mixture and bread crumb mixture; set aside. Prepare 2 more omelets with remaining egg product and margarine; layer as above with remaining vegetable mixture and bread crumb mixture, ending with an omelet. Bake at 425 °F. For 5 to 7 minutes or until heated through. Garnish with chopped parsley. Cut into wedges to serve.