Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
|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|
| Proteins ||19 g|
|Vitamin A||30% DV|
|Vitamin C||60% DV|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times TOP
|Preparation Time||30 minutes|
Cups of Fruits and Vegetables Per Person: 0.5
Ingredients and Preparation TOP
|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|
|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.