Fluffy Omelette Squares Recipe

Summary

CourseMethod

Ingredients

 Non-stick cooking spray1 Tablespoon
 Egg yolks6
 Onion powder1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Black pepper1⁄8 Teaspoon
 Egg whites6
 Canned chunky pasta style tomatoes14 1⁄2 Ounce (1 Can)
 Zucchini1 Medium, quartered lengthwise and sliced

Nutrition Facts

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

Directions

Lightly coat a 2-quart square baking dish with cooking spray; set aside.
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 350° 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.
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