| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Low-cal, Eggs | 4 | Servings | |
INGREDIENTS
| 6 | x | Egg yolks |
| 1/4 | ts | Salt |
| 6 | x | Egg Whites |
| 1/2 | x | Med Zucchini * |
| 1/2 | ts | Onion powder |
| 1/8 | ts | Pepper |
| 14 1/2 | oz | Can stewed Tomatoes, cut up |
| 1/8 | ts | Pepper |
INSTRUCTIONS
* 1/2 of a medium zucchini, quartered lengthwise and sliced (1/2 cup) Spray an 8x8x2" baking dish with Pam, set aside. For omelet, beat egg yolks, onion powder, salt, and 1/8 t pepper about 4 minutes or till thick and lemon colored; set aside. Beat egg whites till soft peaks form (tips fall over); fold into egg yolks. Spread egg mixture evenly into prepared dish. Bake in 350 deg F oven for 22-25 minutes or till a knife inserted near the center comes out clean. Meanwhile, for sauce combine undrained tomatoes, zucchini, and 1/8 t pepper Put in saucepan, bring to boiling; reduce heat. Cover and simmer about 5 minutes or till zucchini is tender. Simmer, uncovered, for 10-12 minutes more or to desired consistency. To serve, cut omelet into quarters; top with sauce. *********************************************************** Per serving: 144 calories, 10 g protein, 7 g carbohydrates, 9 g fat, 411 mg cholesterol, 395 mg sodium, 392 mg potassium. Recipes culled from Better Homes and Gardens "Diet Recipe Card Library". File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlo-fat.zip
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