1 (7 oz.) can California green chilies
1 sliced zucchini
1/2 c. whole wheat flour
8 egg whites
Butter Buds
Sliced green onion tops

Drain canned chilies and cut a slit down side of each; gently remove seeds and pith. Stuff each chile with a slice of zucchini, about 1/2 inch wide, 1/2 inch thick, and 1 inch shorter than the chile. Slightly lap cut edges to hold filling inside. Roll each chile in flour to coat all over; gently shake off excess.

Beat egg whites until they form soft peaks. Prepare 1 package Butter Buds and place in frying pan or omelet pan. Over medium heat, take about 1/2 cup of egg whites and place in frying pan. Quickly lay a stuffed chile in center of mound and spoon about 1/3 cup egg whites over top to encase chile. Cook for 2 to 3 minutes; gently turn and cook for 2 to 3 minutes longer. If you like, top with hot salsa and green onion tops. Serve immediately. Makes 3 to 4 servings.