| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | 1 | Servings | ||
INGREDIENTS
| 2 | lg | Eggs |
| 3/4 | c | Toasted wheat germ |
| 1/2 | c | Shredded reduced-fat jack cheese |
| 1/4 | c | Chopped mushrooms |
| 3 | tb | Finely chopped onion |
| 1/2 | ts | Dried thyme; crumbled |
| 1/2 | ts | Dried rosemary; crumbled |
| 1 1/2 | c | Long zucchini shreds |
| Salt and pepper to taste | ||
| 1 | ts | Vegetable oil (up to 2) |
| 4 | Kaiser rolls or hamburger buns | |
| 1/2 | c | Plain nonfat yogurt |
| 1/4 | c | Catsup |
| 2 | tb | Dijon mustard |
| 4 | Butter lettuce leaves; rinsed and crisped (up to 8) | |
| 1 | lg | Tomato (about 8 oz.); thinly sliced |
INSTRUCTIONS
FROM: SUNSET'S QUICK, LIGHT, AND HEALTHY 1. In a large bowl, beat eggs to blen. Stir in wheat germ, cheese, mushrooms, onion, thyme, rosemary, and zucchini. Season to taste with salt and pepper. 2. On a sheet of plastic wrap, shape mixture into 4 equal patties, each about 3/4 inch thick. 3. Heat 1 teaspoon of the oil in a wide nonstick frying pan over medium heat. Add patties and cook until deep golden on bottom (4-5 minutes). Turn patties over; add 1 teaspoon more oil to pan, if needed. Cook until deep golden on other side (about 4 more minutes). 4. To serve, place patties on bottoms of buns. Top with yogurt, catsup, mustard, lettuce leaves, and tomato, then tops of buns. Makes 4 servings Per Serving: 416 calories, (27% CFF) 13 g fat Posted to Digest eat-lf.v097.n297 by "Tina D. Bell" <tdbell@altair.csustan.edu> on Nov 22, 1997
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”