Piiffy Omelette Squares
|Nonstick spray coating||2 Tablespoon|
|Onion powder||1⁄2 Teaspoon|
|Canned stewed tomatoes||14 1⁄2 Ounce, cut up (1 Can)|
|Zucchini||1⁄2 Medium, quartered lengthwise and sliced|
Spray an 8x8x2 inch baking dish with nonstick spray coating; set aside.
For omelet, beat egg yolks, onion powder, salt, and 1/8 teaspoon pepper about 4 minutes or till thick and lemon colored; set aside.
Beat egg whites till soft peaks form (tips fold over); fold into egg yolks.
Spread egg mixture evenly into prepared dish.
Bake in a 350° 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 teaspoon pepper.
Bring to boiling; reduce heat.
Cover and simmer about 5 minutes or till zucchini is tender.
Simmer, uncovered, for 10 to 12 minutes more or to desired consistency.