Egg and Mushroom Puff

Author: Canadian Living

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.

  • Portion size 6 servings

Ingredients

  • 4 cups sliced mushrooms (about 12 oz/375 g)
  • 1/2 teaspoon dried thyme
  • 6 eggs separated
  • 2 cups creamed cottage cheese
  • 2 green onions chopped

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 465 mg
  • Protein 18 g
  • Calories 168.0
  • Total fat 8 g
  • Saturated fat 3 g
  • Total carbohydrate 6 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Egg and Mushroom Puff

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