Nutrition Facts
Serving Size
¼ of recipe
Calories
150
Calories from Fat
30
Total Fat
3 g
Saturated Fat
0 g
Cholesterol
0 mg
Sodium
390 mg
Total Carbohydrate
12 g
Dietary Fiber
3 g
Sugars
6 g
Proteins
19 g
Vitamin A
30% DV
Vitamin C
60% DV
Calcium
10% DV
Iron
15% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Servings
4
Preparation Time
30 minutes
Cups of Fruits and Vegetables Per Person: 0.5
Ingredients and Preparation
Ingredients
Measures
Non-fat cottage cheese
½ cup
Dried dill
½ tsp
Fat-free egg substitute
2 cups
Frozen chopped broccoli
2 cups
Olive oil
1 teaspoon
Margarine
2 teaspoon
Large onion, diced
1
Directions
- Mix cottage cheese and egg substitute together; set aside.
- In large non-stick frying pan over medium heat, sauté onions in oil for 5 minutes, or until soft.
- Add broccoli and dill; sauté for 5 minutes, or until broccoli mixture softens. Set vegetables aside.
- Wipe out frying pan. Add 1 teaspoon margarine and swirl the pan to distribute it.
- Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.
- As eggs set around the edges, lift them to allow uncooked portions to flow underneath.
- Turn heat to low, cover the pan, and cook until top is set.
- Invert onto a serving plate and cut into wedges.
- Repeat with remaining 1 teaspoon margarine, vegetable mixture, and egg mixture.
