** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In an 8-inch nonstick skillet over medium heat cook broccoli, onion and garlic in chicken broth.
2. Stir in cottage cheese, oregano and pepper. Remove from skillet and keep warm.
3. In the same skillet over medium heat, cook 1/2 c egg substitute in 1 tsp liquid Butter Buds.
4. When almost set sprinkle 1/4 of cheese over cooked egg.
5. Remove from skillet and keep warm. Repeat with other half of egg substitute and cheese.
6. To assemble place one round cooked egg mixture on platter.
7. Spoon filling on top. Place other cooked egg mixture on top of filling.
8. Sprinkle the rest of the grated cheese on top.
9. Bake at 425 F for 5 minutes or until top is set and golden brown.
10. Garnish with toast strips. Cut into wedges and serve immediately.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, MSG, Poultry, Cheese, Garlic, Onion allergies.
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