8 egg whites + 2 whole eggs
1c.chopped green pepper
1c. onion sliced thinn
2 plum tomatoes, sliced thin
8 black olices sliced thin
1c. non fat mozarella cheese
6 tbsp. shredded parmesean cheese

Preheat oven to 300.
Beat whole eggs and whites together till fluffy.
saute onions and peppers in a skillet coated w/ cooking spray till tender.
pour egg mixture into a hot 10" skillet and turn flame down low. Let eggs "set".
When egg mixture resembles a slightly underdone omelette, add mozarella to the top.
spread tomato slices evenly over that and turn off flame.
sprinkle parmesean cheese, olives and peppers over top and bake in oven till top is lightly browned and chese is melted.

cut into eight wedges. Each wedge has approx. 90 calories.
I use this for a grab and go breakfast or as a pizza sustitute. There are a lot of ways to alter this recipe and still keep it low fat, low cal and "good" carb.
Try adding spinach, or hot chiles and salsa, varying the cheeses, make an italian based sauce for the top and put on before the cheeses.

Enjoy!

This is a great soup. It is from the book 1001 Lowfat Soups and Stews which is a good book and there are several more 1001 books too.
I used bottled minced garlic to save time and add more tomatoes (canned) and green beans than it calls for. I also cooked everything except meatballs and pasta in the crockpot and added the meatballs and cooked green beans later (so they would not get mushy) and pasta last.

Italian Meatball Soup
8 servings (about 2 cups each) 270 calories per serving

1 1/2 pounds ground turkey
2 egg whites
1/4 C seasoned dry bread crumbs
4 cloves garlic, minced, divided
3 T Italian seasoning, divided
cooking spray
4 cans (15 ounces each) reduced sodium chicken broth
3 C water
2 cups green beans - cut diagonally in 1/2 inch pieces
4 medium carrots, sliced
2 medium onions, coarsely chopped
8 ounces uncooked thin spaghetti,
broken into 2-3 inch pieces
2 medium plum tomatoes, coarsely chopped
Salt and pepper to taste

1. Mix ground turkey, egg whites, bread crumbs, half the garlic, and 2 T Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sided, 5-7 minutes.
2. Add chicken broth, water, green beans, carrots, onions, remaining garlic, and rest of Italian seasoning to saucepan. Heat to boiling. Reduce heat and simmer, covered until veggies are almost tender, about 8 minutes.
3. Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.