In same skillet, over medium heat, melt ½ teaspoon margarine.
Add ½ cup egg product; cook, lifting edges to allow uncooked portions to flow underneath.
When almost set, slide unfolded omelet onto ovenproof serving platter; top with half of each of the vegetable mixture and bread crumb mixture; set aside.
Prepare 2 more omelets with remaining egg product and margarine; layer as above with remaining vegetable mixture and bread crumb mixture, ending with an omelet.
Bake at 425°F for 5 to 7 minutes or until heated through.