Egg and Mushroom Puff
This soufflé-like 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.
Servings: 6
Ingredients:
| 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% |
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4 cups (1 L) sliced mushrooms (about 12 oz/ 375 g)
1/2 tsp (2 mL) dried thyme
6 eggs, separated
2 cups (500 mL) creamed cottage cheese
2 green onions, chopped
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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