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.