Puffy Omelet Squares

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 132.5
  • Total Fat: 6.9 g
  • Cholesterol: 280.5 mg
  • Sodium: 539.5 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 9.4 g

View full nutritional breakdown of Puffy Omelet Squares calories by ingredient
Submitted by:


From New Dieter's Cook Book From New Dieter's Cook Book
Number of Servings: 2


    Nonstick spray coating
    3 egg yolks
    1/4 tsp onion powder
    1/8 tsp salt
    dash pepper
    3 egg whites
    1 14 1/2 ounces cn stewed tomatoes, cut up
    1/2 of a medium zucchini quartered lengtwise and sliced
    dash pepper


Spray a small baking dih with nonstick spray, set aside. For omelet beat egg yolks, onion powder, salt and dash of pepper about 4 minutes or till thick and lemon colored. set aside. Beat egg whites till soft peaks form, fold into egg yolks.

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

Meanwhile, for the sauce combine undrained tomatoes, zucchini and dash of pepper. Bring to boiling about 5 minutes or till zucchini is tender. Simmer, uncovered, for 10 to 12 minutes moew or to desired consistensy. To serve cut omelet into quarters. Top with sauce and shredded cheese if desiered.

Number of Servings: 2

Recipe submitted by SparkPeople user LEONA424.

Rate This Recipe