------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
 
     Title: Puffy Omelet Squares
Categories: Low-cal, Eggs
  Servings: 4

      6    Egg yolks
    1/4 ts Salt
      6    Egg Whites
    1/2 md Zucchini (1/2 c);
           - quartered lengthwise,
           - sliced
    1/2 ts Onion powder
    1/8 ts Pepper; +1/8 ts, divided
 14 1/2 oz Can stewed tomatoes; cut up
  
  Spray an 8x8x2" baking dish with Pam, set aside. For omelet, beat
  egg yolks, onion powder, salt, and 1/8 ts pepper about 4 minutes or
  until thick and lemon colored; set aside. Beat egg whites until
  soft peaks form (tips fall over); fold into egg yolks.

  Spread egg mixture evenly into prepared dish. Bake in 350°F oven
  for 22 to 25 minutes or till a knife inserted near the center comes
  out clean.

  Meanwhile, for sauce combine undrained tomatoes, zucchini, and
  1/8 ts pepper Put in saucepan, bring to boiling; reduce heat. Cover
  and simmer about 5 minutes or till zucchini is tender. Simmer,
  uncovered, for 10o to 12 minutes more or to desired consistency. To
  serve, cut omelet into quarters; top with sauce.
 
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