| 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 . . .”