| 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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