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.

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
15 mins
cook:
22 mins
total:
37 mins
Servings:
4
Advertisement

Ingredients

Omelet:
Sauce:

Directions

Omelet:
  • 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.

    Advertisement
  • Spread egg mixture evenly into prepared dish. Bake in a 350°F. oven for 22 to 25 minutes or until a knife inserted near the center comes out clean.

Sauce:
  • 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.

Nutrition Facts

144 calories; fat 9g; cholesterol 411mg; carbohydrates 7g; protein 10g; sodium 395mg.
Advertisement