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.