Title: Puffy Omelet Squares
Categories: Diet Cheese
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.

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