PUFFY OMELET SQUARES

      Title: PUFFY OMELET SQUARES
  Categories: Low-cal, Eggs
       Yield: 4 Servings
  
       6 x  Egg yolks
     1/4 ts Salt
       6 x  Egg Whites
     1/2 x  Med Zucchini       *
     1/2 ts Onion powder
     1/8 ts Pepper
  14 1/2 oz Can stewed Tomatoes, cut up
     1/8 ts Pepper
  
   * 1/2 of a medium zucchini, quartered lengthwise and sliced (1/2 cup)
   
    Spray an 8x8x2" baking dish with Pam, set aside. For omelet, beat egg
   yolks, onion powder, salt, and 1/8 t pepper about 4 minutes or till
   thick and lemon colored; set aside. Beat egg whites till soft peaks
   form (tips fall over); fold into egg yolks.
    Spread egg mixture evenly into prepared dish. Bake in 350 deg F oven
   for 22-25 minutes or till a knife inserted near the center comes out
   clean.
    Meanwhile, for sauce combine undrained tomatoes, zucchini, and 1/8 t
   pepper Put in saucepan, bring to boiling; reduce heat. Cover and
   simmer about 5 minutes or till zucchini is tender. Simmer, uncovered,
   for 10-12 minutes more or to desired consistency. To serve, cut
   omelet into quarters; top with sauce.
   ******************************************************* *** Per
   serving: 144 calories, 10 g protein, 7 g carbohydrates, 9 g fat, 411
   mg cholesterol, 395 mg sodium, 392 mg potassium.
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