Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 5 \N | Eggs; OR |
| 5 \N | Eggs equivalent in egg substitute |
| ¼ cup | All-purpose flour |
| ¼ teaspoon | Baking powder |
| 2 tablespoons | Butter; melted, OR |
| 2 tablespoons | Liquid Butter Buds® |
| 1 cup | Cottage cheese; OR |
| 1 cup | Nonfat cottage cheese |
| 2 cups | Shredded monterey jack cheese |
| 1 can | (4 oz) chopped green chiles |
Mix eggs, flour, baking powder and melted butter together. Add the cheeses and chiles; stir to mix. Pour into a greased OR sprayed round quiche or pie plate. (I use either olive oil flavored or regular vegetable spray).
Bake at 350° F for 30 minutes or until *slightly* browned on top and "puffed up". Let stand 5 minutes before serving. Serve with salsa and/or sour cream. (I use the non-fat sour cream).
Instead of serving with bacon, use Canadian bacon or lean ham or low-fat turkey breakfast sausage.
NOTES : This recipe is a favorite at many B&Bs as it's easy to prepare and delightful to the taste buds. However, many guests are concerned about lowering fat in their diet. Above is both the original and low-fat version of Rosie's Eggs.
Recipe by: Marian Bauer, Bauer Haus B & B, Harrodsburg, KY Posted to recipelu-digest Volume 01 Number 670 by "Crane C. Walden" <cranew@...> on Feb 1, 1998