Family members, party-goers, book-club attendees, etc., will LOVE them. We know because they’ve all been tested. Often. By very picky people.   You’ll Need: large skillet, nonstick spray, 9-inch by 13-inch baking pan, bowl, wire whisk Prep: 15 minutes Cook: 45 minutes oven-baked omelette lasagna This thing is HUGE, and the serving size is tremendous, too. If you like LARGE portions for SMALL amounts of calories, this dish is your dream come true. PER SERVING (1/6th of recipe): 182 calories, 4.25g fat, 664mg sodium, 12g carbs, 2.25g fiber, 5g sugars, 23g protein Ingredients 2 large zucchini 1 large portabella mushroom 1 onion, sliced 1 cup shredded part-skim mozzarella cheese 4 cups fat-free liquid egg substitute 1 teaspoon baking powder 1 teaspoon chopped garlic 1 teaspoon Italian seasoning ¼ teaspoon salt 2 cups roughly chopped fresh spinach leaves ½ cup roughly chopped fresh basil 2 firm plum tomatoes 2 tablespoons reduced-fat Parmesan-style grated topping Directions Preheat oven to 425 degrees.
