Rosie's eggs mexicana

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 BudsĀ®
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

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