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  • Baked Eggs With Mushrooms And Potatoes

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    Baked Eggs With Mushrooms And Potatoes
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/4 c. diet margarine (1/2 stick) (original was butter)
    • 3 sm red potatoes thinly sliced
    • 1/2 lb fresh mushrooms wiped clean, sliced
    • 1 sm yellow onion sliced
    • 6 lrg egg equivalent at room temp./separ original was whole Large eggs
    • 1/2 c. skim lowfat milk original was half and half
    • 1 pch cayenne pepper Salt to taste
    • 1 x green pepper seeded, minced
    • 1/2 c. minced green onions
    • 1 c. shredded sharp lowfat Cheddar cheese
    • 3 Tbsp. minced fresh parsley

    Directions

    1. 1. Heat butter in large skillet over medium heat. Add in potatoes, mushrooms and yellow onion. Saute/fry till potatoes are crisp-tender, about 10 min.
    2. Remove from heat; set aside.
    3. 2. Heat oven to 350 degrees. Mix egg yolks, half-and-half, cayenne and salt in small bowl. Beat egg whites till stiff but not dry.
    4. 3. Spread potato mix proportionately over bottom of a buttered 13 by 9-inch baking dish. Pour egg yolk mix over potatoes. Spread green pepper, green onions and 3/4 c. of the cheese over egg yolk mix. Spoon beaten egg whites proportionately over all. Sprinkle with remaining cheese.
    5. 4. Bake till puffed and top is golden brown, about 20 min. Serve immediately garnished with parsley.
    6. Yield: Four to six servings
    7. Preparation Time: 30 min
    8. Cooking Time: 40 min
    9. This recipe for an egg casserole was contributed by Irene Ulanov, of

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