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Chili Egg Puff

December 19, 2007

10 eggs

6 tablespoons rice protein powder or flour (see cook's note)

1 teaspoon salt

1 teaspoon baking powder

2 cups small-curd cottage cheese

1 pound shredded Monterey Jack cheese

4 tablespoons melted butter

2 (4-ounce) cans diced green chiles

Cook's note: I often use unflavored rice protein powder in place of flour in savory recipes. Check your health-food store - and be sure you're not getting a sweetened variety!

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Preheat oven to 350 degrees.

Spray a 3-quart ovenproof casserole with nonstick cooking spray.

First, break the eggs into a mixing bowl and beat them with a whisk. Beat in the rice protein powder, salt and baking powder, mixing very well. Now beat in the cottage cheese, Monterey Jack cheese, melted butter and chilies. Pour the whole thing into the greased casserole dish, put it in the oven, and bake it for 45 to 50 minutes, or until puffed and golden. Makes 8 servings. Feel free to double this, or halve it, for that matter - just adjust the size of your casserole accordingly. You'll need to adjust cooking time a little, too.

This is very tasty, and despite the chilies, it's not hot at all. Add some chopped jalapeos if you like stuff hot!

Serves 6.

Nutrition information per serving: 448 calories; 30 g fat; 37 g protein; 6 g carbohydrates; trace dietary fiber.

You also can make this with 2 percent cottage cheese and reduced-fat Monterey Jack. If you do, the numbers work out to 8 servings.

Nutrition information per serving: 376 calories; 19 g fat; 39 g protein; 8 g carbohydrates; trace dietary fiber.

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