Instructions: Preheat oven to 425 degrees.

Melt 1 teaspoon butter in a non-stick skillet over medium-high heat. Add broccoli, red bell pepper, carrots, green onions and garlic and cook until tender. Remove vegetables from skillet to a mixing bowl; stir in cottage cheese. Set aside.

Combine dry bread crumbs and grated Parmesan cheese in a cup or small bowl; set aside.

Melt 2 teaspoons butter in a skillet over medium heat. Add first 4 eggs and cook, lifting the edges to allow uncooked portions to flow underneath.

When eggs are almost set, slide unfolded omelet onto an oven-safe serving platter; top with vegetable mixture and bread crumb mixture; cover to keep warm and set aside.

Melt final teaspoon of butter in skillet. Add final 4 eggs to pan and cook as above. When eggs are almost set, slide second omelet on top of vegetable mixture. Bake for 5 to 7 minutes or until heated thoroughly and golden brown.

This recipe yields 4 servings.

Description: "This elegant take on the ubiquitous omelet nestles garden-fresh vegetables between delicate layers of egg. Dusted with bread crumbs and Parmesan, this updated version of an old standard is certain to satisfy."

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