Puffy Omelet Squares

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.

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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 22 mins

Puffy Omelet Squares

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Directions

Omelet:

  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.

Sauce:

  1. Meanwhile 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.
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Nutrition Facts (Puffy Omelet Squares)

  • Per serving:
  • 144 kcal ,
  • 9 g fat
  • 411 mg chol. ,
  • 395 mg sodium ,
  • 7 g carb. ,
  • 10 g pro.
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