The cookbook contains a comparison chart of foods and their egg content. A one-cup serving of cheese souffle and a six-ounce serving of Creme Brulee each contain half an egg, the chart states, and that isn't very much. If you are stumped on dinner, reach for the familiar carton of 12 and whip up this recipe for Cheesy Baked Eggs. My grocery store was out of low-fat shredded Swiss, but I was able to buy slices, and cut them into tiny pieces with a chef's knife.
Ingredients
2.8-ounce package of cooked or what meat ever you want
1/4 cup diced green pepper
1/4 cup diced red pepper
1/4 cup finely chopped scallions (white and green parts)
1 cup egg substitute
1 large egg
1/2 teaspoon Dijon mustard (regular or grainy)
1/2 cup reduced fat Swiss cheese
Method
Coat a muffin pan or individual custard cups with baking spray. Put some cooked meat in the bottom of each cup. In a medium-size bowl, whisk the green pepper, red pepper, scallions, substitute, and egg together. Ladle the mixture into muffin cups and top each one with Swiss cheese. Bake in a 350-degree oven for 10 minutes, or until set. Serve with hash browns, fresh fruit or a green salad. Makes six servings.
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