Ingredients:
Nonstick spray coating
6 egg yolks
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
6 egg whites
1 410gram can stewed tomatoes, cut up
1/2 medium zucchini, quartered lengthwise and sliced (should make 1/2 cup)
1/4 teaspoon pepper
Directions:
Spray an 20x20x5cm baking dish with nonstick spray coating; set aside. For omelette, beat egg olks, onion powder, salt, and 1/8 teaspoon pepper for about 4 minutes or till thick and lemon coloured; set aside. Beat egg whites till soft peaks form (tips fold over); fold into egg yolks.
Spread egg mixture evenly into prepared dish. Bake in a 180 degree oven for 22 to 25 minutes or till a knife inserted near the centre comes out clean.
Meanwhile, for sauce, combine undrained tomatoes, zucchini, and 1/4 teaspoon pepper. Bring to boil; reduce heat. Cover and simmer about 5 minutes or till zucchini is tender. Simmer, uncovered, for 10 to 12 minutes more or to desired consistency. To serve, cut omelette into quarters; top with sauce.
Speak Your Mind