Serves: 6
Total Calories: 85

1 (10-ounce) package buttered frozen fish filet
1/2 cup carrot, cut in fine strips
1/2 cup zucchini, cut in fine strips
1/4 teaspoon dried basil, crushed
6 egg yolk
1 can cream of asparagus soup, divided
1 tablespoon butter or margarine
2 tablespoons milk
1 tablespoon lemon juice

Cook fish fillets in a skillet until tender set aside. Add carrots, zucchini and dried basil. Separate eggs. Beat egg whites and cream of tarter until stiff. In small bowl, blend egg yolks and 1/2 cup soup add carefully to egg whites. Cook in skillet with butter until underside is golden then bake in oven at 350°F until top is golden, about 10 minutes. Break up the fish fillets add balance of soup, milk and juice. Remove omelet from oven place fish mixture on half fold over and serve.

Nutritional Facts:

Serves: 6
Total Calories: 85
Calories from Fat: 41

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