Triple-decker Vegetable Omelet

Ingredients

 * 1 cup broccoli
 * ½ cup red bell pepper
 * ½ cup carrot
 * ⅓ cup scallion
 * 1 garlic clove
 * 2½ tsp Fleischmann's margarine
 * ¾ cup 1% low-fat cottage cheese
 * 6-8 eggs
 * 1 tbsp dry breadcrumbs
 * 1 tbsp Parmesan cheese
 * ⅓ cup tomato
 * ½ tsp Italian seasoning
 * fresh parsley

Directions

 * 1) In 8-inch nonstick skillet, over medium-high heat, cook broccoli, pepper, carrot, scallion and garlic in 1 teaspoon margarine until tender.
 * 2) Remove from skillet; stir in ½ cup cottage cheese.
 * 3) Keep warm.
 * 4) Combine bread crumbs and Parmesan cheese; set aside.
 * 5) In same skillet, over medium heat, melt ½ teaspoon margarine.
 * 6) Add ½ cup egg product; cook, lifting edges to allow uncooked portions to flow underneath.
 * 7) 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.
 * 8) 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.
 * 9) Bake at 425°F for 5 to 7 minutes or until heated through.
 * 10) Garnish with chopped parsley.
 * 11) Cut into wedges to serve.