Puffy Omelet Squares Recipe

Puffy Omelet Squares Recipe

  • 1 Nonstick olive oil cooking spray
  • 6 egg yolks
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 6 egg whites
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium zucchini, quartered lengthwise and sliced
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 3/4 cup chopped roma tomatoes
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons finely shredded reduced-fat Parmesan cheese
  1. Coat a 2-quart square baking dish with cooking spray; set aside. In a large mixing bowl combine egg yolks, onion powder, salt, and pepper. Beat with an electric mixer on medium speed about 4 minutes or until thick and lemon colored; set aside. Thoroughly wash beaters. In a medium bowl beat egg whites on medium speed until soft peaks form (tips curl); gently fold into egg yolks. Fold in 1 tablespoon fresh basil.
  2. Spread egg mixture evenly in prepared dish. Bake, uncovered, in a 350 degrees F oven for 20 to 25 minutes or until a knife inserted near center comes out clean.
  3. Meanwhile, in a small saucepan heat olive oil. Add zucchini, onion, and garlic; cook and stir about 5 minutes or until tender. Stir in tomatoes and remaining 1 tablespoon basil; cook and stir until heated through.
  4. To serve, divide omelet evenly among serving plates. Top with tomato sauce. Sprinkle with Parmesan cheese.
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