Fluffy Omelet Squares

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2 users rated this recipe an average rating of 1.0
Makes:
4 servings
Start to Finish:
40 mins
Bake:
22 mins to 25 mins 350°F
Cook:
15 mins to 17 mins
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Fluffy Omelet Squares

Ingredients
 
Nonstick cooking spray
1/2
teaspoon onion powder
1/4
teaspoon salt
1/8
teaspoon black pepper
1
14 1/2 ounce can chunky pasta-style tomatoes
1
medium zucchini, quartered lengthwise and sliced (about 1 cup)
1/8
teaspoon black pepper

Directions

  1. Lightly coat a 2-quart square baking dish with cooking spray; set aside.
  2. For omelet, in a medium mixing bowl beat egg yolks, onion powder, salt, and 1/8 teaspoon black pepper with an electric mixer on medium speed about 4 minutes or until thick and lemon colored; set aside.
  3. 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.
  4. Bake in a 350 degree F oven for 22 to 25 minutes or until a knife inserted near the center comes out clean.
  5. Meanwhile, for sauce, in a medium saucepan combine undrained tomatoes, zucchini, and remaining 1/8 teaspoon black 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 until desired consistency.
  6. To serve, cut the omelet into quarters. Spoon the sauce over omelet. Makes 4 servings.

Nutrition Facts

(Fluffy Omelet Squares)
    Per serving:
  • 157 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 319 mg chol.,
  • 689 mg sodium,
  • 11 g carb.,
  • 2 g fiber,
  • 7 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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