Nutrition Facts

Serving Size¼ of recipe
Calories150
Calories from Fat30
Total Fat3 g
Saturated Fat0 g
Cholesterol0 mg
Sodium390 mg
Total Carbohydrate12 g
Dietary Fiber3 g
Sugars6 g
Proteins19 g
Vitamin A30% DV
Vitamin C60% DV
Calcium10% DV
Iron15% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings4
Preparation Time30 minutes

Cups of Fruits and Vegetables Per Person: 0.5

Ingredients and Preparation

IngredientsMeasures
Non-fat cottage cheese½ cup
Dried dill½ tsp
Fat-free egg substitute2 cups
Frozen chopped broccoli2 cups
Olive oil1 teaspoon
Margarine2 teaspoon
Large onion, diced1
  1. Directions
  2. Mix cottage cheese and egg substitute together; set aside.
  3. In large non-stick frying pan over medium heat, sauté onions in oil for 5 minutes, or until soft.
  4. Add broccoli and dill; sauté for 5 minutes, or until broccoli mixture softens. Set vegetables aside.
  5. Wipe out frying pan. Add 1 teaspoon margarine and swirl the pan to distribute it.
  6. Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.
  7. As eggs set around the edges, lift them to allow uncooked portions to flow underneath.
  8. Turn heat to low, cover the pan, and cook until top is set.
  9. Invert onto a serving plate and cut into wedges.
  10. Repeat with remaining 1 teaspoon margarine, vegetable mixture, and egg mixture.