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The Recipe Instructions |
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Ingredients
6 egg yolks
1/4 tsp salt
6 egg whites
1/2 med zucchini *
1/2 tsp onion powder
1/8 tsp pepper
14 1/2 oz can stewed tomatoes, cut up
1/8 tsp pepper
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.
******************************************************* *** Per
serving: 144 calories, 10 g protein, 7 g carbohydrates, 9 g fat, 411
mg cholesterol, 395 mg sodium, 392 mg potassium.
Servings: 4
Diet Puffy Omelet Squares Recipe brought to you by Diet Recipes To-Go
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