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
  • 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.