| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Veglife1 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Chopped broccoli; about 3/4" pcs |
| 1 |
|
Green onion; sliced |
| 1 |
tb |
Butter or margarine |
| 2 |
|
Corn tortillas |
|
|
(each cut into 16 thin wedges) |
| 2 |
lg |
Eggs |
| 6 |
lg |
Egg whites |
| 8 |
oz |
Nonfat cottage cheese |
| 1 |
|
Ripe tomato; diced |
| 2 |
tb |
Chopped fresh cilantro |
|
|
Salt & pepper to taste |
INSTRUCTIONS
In a large nonstick skillet, saute broccoli and onion in butter or
margarine for 1 minute. Cover skillet and cook for 2 minutes. Remove
cover, add tortillas, and stir until softened, about 1 minute. In a
mixing bowl, whisk eggs, egg whites, and cottage cheese together.
Blend slightly. Pour mixture into skillet. Using a spatula, stir
cooked mixture up from bottom until mixture is softly set, about 4 to
5 minutes. Stir in tomato, cilantro, salt & pepper.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 14, 1999.
Recipe by: Veggie Life, March, 1999
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