Puffy Omelet Squares

Title: Puffy Omelet Squares

Categories: Low-cal Eggs Servings: 4

6 x Egg yolks

1/2 t Onion powder

1/4 t Salt

6 x Egg Whites

14 1/2 oz Can stewed Tomatoes,

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

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

5 minutes or till zucchini is tender. Simmer, uncovered, for minutes more or to desired consistency. To serve, cut omelet into quarters; top with sauce. **

144 calories,

10 g protein,

7 g carbohydrates,

9 g fat,

395 mg sodium,

392 mg potassium. --