Puffy Omelet Squares

Directions

Spray an 8×8×2 inch baking dish with non-stick cooking spray, set aside.

For omelet, beat egg yolks, onion powder, salt, and ⅛ teaspoon 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℉ oven for 22 to 25 minutes or until a knife inserted near the center comes out clean.

Meanwhile, for sauce combine undrained tomatoes, zucchini, and ⅛ teaspoon pepper.

Put in saucepan, bring to boiling; reduce heat.

Cover and simmer about 5 minutes or until zucchini is tender.

Simmer, uncovered, for 10 to 12 minutes more or to desired consistency.

To serve, cut omelet into quarters; top with sauce.