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Fluffy Omelette Squares Recipe
|Non-stick cooking spray||1 Tablespoon|
|Onion powder||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Canned chunky pasta style tomatoes||14 1⁄2 Ounce (1 Can)|
|Zucchini||1 Medium, quartered lengthwise and sliced|
Serving size: Complete recipe
Calories 650 Calories from Fat 327
% Daily Value*
Total Fat 36 g55.9%
Saturated Fat 10.4 g52.1%
Trans Fat 0 g
Cholesterol 1110.5 mg
Sodium 1838.8 mg76.6%
Total Carbohydrates 41 g13.6%
Dietary Fiber 8.4 g33.8%
Sugars 18.1 g
Protein 42 g83.9%
Vitamin A 95.1% Vitamin C 75.3%
Calcium 16.7% Iron 44.1%
*Based on a 2000 Calorie diet
For omelet, in a medium mixing bowl beat egg yolks, onion powder, salt, and 1/8 teaspoon pepper with an electric mixer on medium speed about 4 minutes or until thick and lemon colored; set aside.
Wash and dry beaters thoroughly.
In a large mixing bowl beat egg whites until soft peaks form (tips curl).
Gently fold yolk mixture into beaten egg whites.
Spread egg mixture evenly in the prepared baking dish.Bake in a 350Â° oven for 22 to 25 minutes or until a knife inserted near the center .
comes out clean.
Meanwhile, for sauce, in a medium saucepan combine undrained tomatoes, zucchini, and the remaining 1/8 teaspoon pepper.
Bring to boiling; reduce heat.
Simmer, covered, about 5 minutes or until the zucchini is tender.
Simmer, uncovered, for 10 to 12 minutes more or until desired consistency.