Puffy Baked Omelet with Zucchini & Tomato Sauce

I am always on the lookout for new cookbooks especially diet cookbooks. A few months ago my girlfriend and I had stopped at our local Family Dollar which is a great place to find gift bags, cards, and wrapping paper.

When I zeroed in on these cookbooks (for $1) titled 501 Recipes for a Low-Carb Life by Gregg Gillespie & Marie Johnson. Well, I couldn't resist and at that price I bought a second book for my Mother. Can you imagine finding a 408 page cookbook plus complete index for $1.00? The price on the cover said $9.95 USA so even though it has no photos, I found a bargain!

This is one of the first recipes we tried from our $1 cookbook. It was not only quick, simple, and inexpensive, - but DELICIOUS.

PUFFY BAKED OMELET WITH ZUCCHINI & TOMATO SAUCE

nonstick cooking spray
6 egg yolks
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
6 egg whites
1 - 14 1/2 ounce can stewed tomatoes, undrained and cut up
1/2 medium zucchini, quartered lengthwise and cut crosswise into 1/4-inch slices

1. Preheat the oven to 350 degrees. Grease an 8-inch square baking dish with nonstick cooking spray and set aside.
2. Beat the egg yolks, onion powder, salt, and 1/8 teaspoon of the black pepper until thick and yellow, about 4 minutes. Set aside. Beat the egg whites until soft peaks form when the beaters are raised. Fold the egg whites into the egg-yolk mixture using a rubber spatula and spread the mixture evenly into the prepared baking pan. Bake until a knife inserted near the center comes out clean, 22 to 25 minutes.
3. Meanwhile, combine the tomatoes and their juices, zucchini and the remaining black pepper in a small saucepan and heat to boiling. Reduce the heat to low, cover and simmer until the zucchini is tender, about 5 minutes. Uncover and simmer until the juices have reduced to a nice coating consistency, 10 to 12 minutes. To serve, cut the omelet into quarters and serve with the sauce.

Servings: 4 Calories: 143