Puffy Omelet Squares
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
egg yolks
|
*
|
| ¼ | teaspoon |
salt
|
|
| 6 | each |
egg whites
|
*
|
| ½ | medium |
zucchini
quartered lengthwise, |
|
| ½ | teaspoon |
onion powder
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 14 ½ | ounces |
tomatoes, stewed, canned
cut up |
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
egg yolks
|
*
|
| 1.3 | ml |
salt
|
|
| 6 | each |
egg whites
|
*
|
| 0.5 | medium |
zucchini
quartered lengthwise, |
|
| 2.5 | ml |
onion powder
|
|
| 0.6 | ml |
black pepper
|
|
| 419.1 | ml/g |
tomatoes, stewed, canned
cut up |
|
| 0.6 | ml |
black pepper
|
|
Directions
Spray an 8x8x2 inch baking dish with non-stick cooking spray, set aside.
For omelet, beat egg yolks, onion powder, salt, and ⅛ teaspoon pepper about 4 minutes or until thick and lemon colored; set aside.
Beat egg whites until soft peaks form (tips fall over); fold into egg yolks.
Spread egg mixture evenly into prepared dish.
Bake in 350℉ oven for 22 to 25 minutes or until a knife inserted near the center comes out clean.
Meanwhile, for sauce combine undrained tomatoes, zucchini, and ⅛ teaspoon pepper.
Put in saucepan, bring to boiling; reduce heat.
Cover and simmer about 5 minutes or until zucchini is tender.
Simmer, uncovered, for 10 to 12 minutes more or to desired consistency.
To serve, cut omelet into quarters; top with sauce.
