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Puffy Omelet Squares

From: Better Homes and Gardens

Start any day with time to spare when you make this easy baked omelet. Top with stewed tomatoes and zucchini for an extra nutritious morning meal.

Servings: Makes 4 servings.
Prep: 15 mins
Total: 37 mins
Rated :  Not yet rated
Ingredients
Nonstick spray coating
6 egg yolks
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
6 egg whites
1 14-1/2-ounce can stewed tomatoes, cut up
1/2 of a medium zucchini, quartered lengthwise and sliced (1/2 cup)
1/8 teaspoon pepper

Directions
1. Spray a 2-quart square 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 until thick and lemon colored; set aside. Beat egg whites until soft peaks form (tips fold over); fold into egg yolks.
2. Spread egg mixture evenly into prepared dish. Bake in a 350 degrees F . oven for 22 to 25 minutes or until a knife inserted near the center comes out clean.
3. Meanwhile, for sauce combine undrained tomatoes, zucchini, and 1/8 teaspoon pepper. 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. Makes 4 servings.

Nutrition Facts
Calories 144, Total Fat 9 g, Cholesterol 411 mg, Sodium 395 mg, Carbohydrate 7 g, Protein 10 g.
Percent Daily Values are based on a 2,000 calorie diet


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