| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Mexican | Breakfast a, Eggs | 1 | Servings |
INGREDIENTS
| 5 | Eggs; OR | |
| 5 | Eggs equivalent in egg substitute | |
| 1/4 | c | All-purpose flour |
| 1/4 | ts | Baking powder |
| 2 | tb | Butter; melted, OR |
| 2 | tb | Liquid Butter Buds® |
| 1 | c | Cottage cheese; OR |
| 1 | c | Nonfat cottage cheese |
| 2 | c | Shredded monterey jack cheese |
| 1 | cn | (4 oz) chopped green chiles |
INSTRUCTIONS
Mix eggs, flour, baking powder and melted butter together. Add the cheeses and chiles; stir to mix. Pour into a greased OR sprayed round quiche or pie plate. (I use either olive oil flavored or regular vegetable spray). Bake at 350° F for 30 minutes or until *slightly* browned on top and "puffed up". Let stand 5 minutes before serving. Serve with salsa and/or sour cream. (I use the non-fat sour cream). Instead of serving with bacon, use Canadian bacon or lean ham or low-fat turkey breakfast sausage. NOTES : This recipe is a favorite at many B&Bs as it's easy to prepare and delightful to the taste buds. However, many guests are concerned about lowering fat in their diet. Above is both the original and low-fat version of Rosie's Eggs. Recipe by: Marian Bauer, Bauer Haus B & B, Harrodsburg, KY Posted to recipelu-digest Volume 01 Number 670 by "Crane C. Walden" <cranew@foothill.net> on Feb 1, 1998
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