Puffy omelet squares
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | xes | Egg yolks |
| ¼ | teaspoon | Salt |
| 6 | xes | Egg Whites |
| ½ | x | Med Zucchini * |
| ½ | teaspoon | Onion powder |
| ⅛ | teaspoon | Pepper |
| 14½ | ounce | Can stewed Tomatoes, cut up |
| ⅛ | teaspoon | Pepper |
Directions
* ½ of a medium zucchini, quartered lengthwise and sliced (½ cup) Spray an 8x8x2" baking dish with Pam, set aside. For omelet, beat egg yolks, onion powder, salt, and ⅛ t pepper about 4 minutes or till thick and lemon colored; set aside. Beat egg whites till soft peaks form (tips fall over); fold into egg yolks.
Spread egg mixture evenly into prepared dish. Bake in 350 deg F oven for 22-25 minutes or till a knife inserted near the center comes out clean.
Meanwhile, for sauce combine undrained tomatoes, zucchini, and ⅛ t pepper Put in saucepan, bring to boiling; reduce heat. Cover and simmer about 5 minutes or till zucchini is tender. Simmer, uncovered, for 10-12 minutes more or to desired consistency. To serve, cut omelet into quarters; top with sauce.
******************************************************* *** Per serving: 144 calories, 10 g protein, 7 g carbohydrates, 9 g fat, 411 mg cholesterol, 395 mg sodium, 392 mg potassium.