Puffy omelet squares

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Puffy Omelet Squares
 Categories: Low-cal Eggs    
   Servings:  4
 
       6 x  Egg yolks                         1/2 t  Onion powder 
     1/4 t  Salt                              1/8 t  Pepper 
 	    6 x  Egg Whites			14 1/2 oz Can stewed Tomatoes,
      cut up 
     1/2 x  Med Zucchini       *              1/8 t  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.
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   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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