Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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