Puffy omelet squares

Yield: 4 Servings

Measure 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

* 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.

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