Serves: 64
Total Calories: 24

1/4 cup green onion chopped
1 tablespoon margarine
2 cups tomatoes chopped, drained
4 eggs large
1/2 cup mayonnaise Low Calorie
2 tablespoons flour
1/2 teaspoon dill weed dried
1/2 teaspoon salt
1/8 teaspoon black pepper
4 ounces mozzarella cheese low-moisture part-skim, shredded (1 cup)

Preheat oven to 350°. Lightly coat an 8 x 8 x 2-inch baking pan with non-stick cooking spray. In a 10-inch skillet over medium heat, sauté green onions in margarine for 1 minute or until softened. Add tomatoes and cook, stirring frequently, for 3 to 5 minutes or until the liquid has evaporated and tomatoes are pulpy set aside.

In a medium bowl, whisk eggs, mayonnaise, flour, dill weed, salt and pepper until smooth. Stir in cheese. Stir in tomato mixture. Pour into pan. Bake for 30 minutes or until a knife inserted in center comes out clean. Cool for 10 minutes. Cut into 64 squares. Serve on a warming tray.

Nutritional Facts:

Serves: 64
Total Calories: 24
Calories from Fat: 18

More Recipes from the Slender Feast Cookbook:
Apricot Curry Dip
Cheesy Potato Snacks
Creamy Vegetable Dip
Garlic Cheese Spread
Peach-Pineapple Spread
Shrimp-Stuffed Cherry Tomatoes
Tomato Appetizer Squares
Tuna Salad Paté