| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Mexican | Mexican, Vegetables | 1 | Servings |
INGREDIENTS
| 1 | lg | Egg, separated |
| 1 | lg | Egg white |
| ds | Salt | |
| 1 | Canned whole small green chili, drained | |
| 3/4 | oz | Shredded cheddar cheese |
| Hot or medium salsa (opt) |
INSTRUCTIONS
1. Preheat oven to 350F. Spray 6" au gratin dish with nonstick spray. Set aside. 2. In a medium bowl, with electric mixer on high speed, beat egg white and salt until stiff. 3. In a small bowl, lightly beat egg yolk; fold into egg whites. Spread half the mixture in prepared dish. Open chile and place flat on top; sprinkle with cheese. Spread remaining egg mixture on top to make an even layer. 4. Bake until golden brown and center is set; 15-20 minutes. Serve with salsa if desired. Source: Weight Watchers Magazine, Feb. 1993 Each serving provides: 2 proteins, 1/2 vegetable, 20 optional cal. Per serving: 188 cal. Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Mar 24, 98
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