See below ingredients and instructions of the recipe
Egg yolks 1/2 md Zucchini, quartered
1/2 ts Onion powder Lengthwise and sliced --
1/4 ts Salt (1/2
1/8 ts Pepper Cup)
Egg Whites 1/8 ts Pepper
14 1/2 oz Can Stewed Tomatoes -- cut up
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.
Recipe By : Better Homes and Gardens, "Diet Recipe Card Library"
From: Marjorie Scofield Date: 05-04-95 (71) Recipes