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Puffy Omelet Squares



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Puffy Omelet Squares

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

* 1/2 of a medium zucchini, quartered lengthwise and sliced (1/2 cup)

Spray an 8x8x2" baking dish with Pam, set aside. For omelet, beat egg
yolks, onion powder, salt, and 1/8 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 1/8 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.
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Per serving: 144 calories, 10 g protein, 7 g carbohydrates, 9 g fat, 411
mg cholesterol, 395 mg sodium, 392 mg potassium.

Recipes culled from Better Homes and Gardens "Diet Recipe Card Library".

Ingredients:

6 x Egg yolks
1/4 ts Salt
6 x Egg Whites
1/2 x Med Zucchini *
1/2 ts Onion powder
1/8 ts Pepper
14 1/2 oz Can stewed Tomatoes, cut up
1/8 ts Pepper

Serves:

4 Servings
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