Egg and Mushroom Puff
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 168 |
| pro | 18 g |
| total fat | 8 g |
| sat. fat | 3 g |
| carb | 6 g |
| fibre | 1 g |
| sodium | 465 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 12 |
| vit A | 11 |
| vit C | 3 |
| folate | 15 |
This souffl?ike dish puffs up in an ordinary baking dish to golden perfection. For colour, add some chopped roasted red pepper or thin strips of prosciutto ham.
Ingredients
Preparation
In large skillet, heat 2 tsp (10 mL) vegetable oil over medium-high heat; cook mushrooms and thyme, stirring occasionally, for about 5 minutes or until golden and no moisture remains.
Meanwhile, in bowl, combine egg yolks, cottage cheese and 1/4 tsp (1 mL) each salt and pepper; stir in mushroom mixture and onions. In separate bowl, beat egg whites until stiff peaks form; stir one-quarter into yolk mixture. Fold in remaining whites. Scrape into greased 13- x 9-inch (3 L) baking dish. Bake in 375°F (190°C) oven for about 25 minutes or until puffed and golden.
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