Baked Eggs With Mushrooms And Potatoes Recipe
Servings: 6
Ingredients
- 1/4 c. diet margarine (1/2 stick) (original was butter)
- 3 sm red potatoes thinly sliced
- 1/2 lb fresh mushrooms wiped clean, sliced
- 1 sm yellow onion sliced
- 6 lrg egg equivalent at room temp./separ original was whole Large eggs
- 1/2 c. skim lowfat milk original was half and half
- 1 pch cayenne pepper Salt to taste
- 1 x green pepper seeded, minced
- 1/2 c. minced green onions
- 1 c. shredded sharp lowfat Cheddar cheese
- 3 Tbsp. minced fresh parsley
Directions
- 1. Heat butter in large skillet over medium heat. Add in potatoes, mushrooms and yellow onion. Saute/fry till potatoes are crisp-tender, about 10 min.
- Remove from heat; set aside.
- 2. Heat oven to 350 degrees. Mix egg yolks, half-and-half, cayenne and salt in small bowl. Beat egg whites till stiff but not dry.
- 3. Spread potato mix proportionately over bottom of a buttered 13 by 9-inch baking dish. Pour egg yolk mix over potatoes. Spread green pepper, green onions and 3/4 c. of the cheese over egg yolk mix. Spoon beaten egg whites proportionately over all. Sprinkle with remaining cheese.
- 4. Bake till puffed and top is golden brown, about 20 min. Serve immediately garnished with parsley.
- Yield: Four to six servings
- Preparation Time: 30 min
- Cooking Time: 40 min
- This recipe for an egg casserole was contributed by Irene Ulanov, of
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 6 servings | |
| Calories 256 | |
| Calories from Fat 134 | 52% |
| Total Fat 15.05g | 19% |
| Saturated Fat 6.07g | 24% |
| Trans Fat 1.41g | |
| Cholesterol 22mg | 7% |
| Sodium 392mg | 16% |
| Potassium 533mg | 15% |
| Total Carbs 17.82g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.16g | 2% |
| Protein 13.49g | 22% |
