Mushroom And Onion Egg Bake

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* Exported from MasterCook *

 

Mushroom And Onion Egg Bake

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 53

Serving Size : 6 Preparation Time :0:00

Categories : Breakfast Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons vegetable broth

1 bunch green onions -- chopped

4 ounces mushrooms -- sliced

1 cup fat-free ricotta cheese

1 cup fat-free sour cream

6 Egg Beaters -- (egg substitute)

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 dash hot pepper sauce

 

Serving Size: 6

 

Heat broth in medium skillet over medium heat. Add onions and mushrooms:

cook until tender. Set aside.

 

In food processor or blender, process ricotta cheese until almost

smooth. Add sour cream, eggs, flour, salt, pepper and hot pepper sauce;

process until combined. Stir in onions and mushrooms. Pour into a sprayed

1-quart baking dish. Bake in a 350 degree oven about 40 minutes or until a

knife inserted in the center comes out clean.

 

Nutritional analysis: Calories 133.1, Fat 0.2, Cholesterol

0, Carbohydrate 16.1, Protein 16.1, Sodium 101. Potassium 326. Calcium 101.

 

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