Puffy Omelet Squares
From: Better Homes and GardensStart 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
- Rate and Comment
- Add to Shopping List
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
Percent Daily Values are based on a 2,000 calorie diet
More Great Recipe Ideas from Better Homes and Gardens
- Crowd-Pleasing Casseroles
- Super Slow-Cooker Chicken
- Our Best 20-Minute Meals
- Subscribe - Free Year
- Cooking time and temperature charts
