Instructions: Preheat oven to 425 degrees.

Melt 1 teaspoon butter in an 8-inch nonstick skillet over medium-high heat. Add broccoli, bell pepper, carrot, green onions and garlic and saute until tender. Remove from skillet; stir in 1/2 cup cottage cheese. Keep warm.

In a small bowl combine bread crumbs, Parmesan cheese and Italian seasoning; set aside.

In the same skillet over medium heat, melt 1/2 teaspoon butter. Pour in 1/2 cup egg substitute and cook, lifting edges to allow uncooked portion to flow underneath. When almost set, slide unfolded omelet onto ovenproof serving platter. Top with half of the vegetable mixture and half of the bread crumb mixture; set aside.

Prepare 2 more omelets with remaining butter and egg substitute. Place 1 omelet onto serving platter over vegetable and bread crumb mixtures; top with remaining vegetable mixture and bread crumb mixture. Layer with remaining omelet. Top with remaining 1/4 cup cottage cheese and the tomato. Bake for 5 to 7 minutes or until heated through. Garnish with parsley and cut into wedges to serve.

This recipe yields 4 servings.

Description: "For a special breakfast, turn a simple vegetable omelet into a layered masterpiece. Low-fat cottage cheese and fat-free egg substitute make this meal guilt-free!"

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