| 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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