------------- 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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