Puffy Omelet Squaresegg, low-cal 6 single egg yolks 1/4 teaspoon salt 6 single egg whites 1/2 single med zucchini * 1/2 teaspoon onion powder 1/8 teaspoon pepper 14 1/2 oz can stewed tomatoes, cut up 1/8 teaspoon pepper * 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. |
