Nonstick spray coating
6 egg yolks
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
6 egg whites
I 14 1/2-ounce can stewed tomatoes, cut up
1/2 medium zucchini, quartered lengthwise and sliced
(1/2 CUP)
1/4 teaspoon pepper
Spray an 8x8x2-inch baking dish with nonstick spray coating; set aside. For omelet, beat egg yolks, onion
powder, salt, and 1/8 teaspoon pepper about 4 minutes or till thick and lemon colored; set aside. Beat
egg whites till soft peaks form (tips fold over); fold into egg yolks.
Spread egg mixture evenly into prepared dish. Bake in a 350 degrees oven for 22 to 25 minutes or till a
knife inserted near the center comes out clean.
Meanwhile, for sauce combine undrained tomatoes, zucchini, and 1/4 teaspoon pepper. Bring to boiling;
reduce heat. Cover and simmer about 5 minutes or till zucchini is tender. Simmer, uncovered, for I0 to 12
minutes more or to desired consistency. To serve, cut omelet into quarters; top with sauce.
Makes 4 servings.
Calories: 169/serving
Preparation Time: 13 min.
Cooking Time: 22 min.
10g protein
7g carbohydrate
9g fat
411 mg cholesterol
395mg sodium
392mg potassium
Yummy Omelet Squares
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