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Broccoli Stuffed Omelet

1 (10-ounce) package chopped broccoli
1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon butter or margarine
1/2 cup cottage cheese
1 teaspoon crushed dried oregano
1/4 teaspoon freshly ground black pepper
2 large eggs, beaten,
1 teaspoon butter or margarine
2 large eggs, beaten

1. In a non-stick skillet, over medium-high heat, cook broccoli, onion and garlic in butter until tender. Stir in cottage cheese, oregano and black ground pepper. Remove from skillet and keep warm.
2. In the same skillet, over medium heat, cook first 2 beaten eggs in butter, lifting the edges to allow the uncooked portion to flow underneath. When almost set, slide the omelet onto an oven-proof platter. Spoon the broccoli filling on top; set aside.
3. Preheat oven to 425°F (220°C).
   In the same skillet, repeat with 2nd set of beaten eggs and make another omelet. Slide on top of the filling.
4. Bake for 5 minutes, or until the top is set and golden brown. Serve hot.

Makes 2 servings.