| 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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