Puffy omelet squares~
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Egg yolks | ||
| ½ | teaspoon | Onion powder |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| Egg Whites | ||
| 14½ | ounce | Can |
| ½ | medium | Zucchini, quartered |
| Lengthwise and sliced -- | ||
| (1/2 | ||
| Cup) | ||
| ⅛ | teaspoon | Pepper |
| Stewed Tomatoes -- cut up | ||
Directions
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.
Recipe By : Better Homes and Gardens, "Diet Recipe Card Library" From: Marjorie Scofield Date: 05-04-95 (71) Recipes
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