Baked Eggs With Mushrooms and Potatoes (4 PTS)

Recipe Ingredients

1/4 cup	49g / 1.7oz	Diet margarine - (1/2 stick)
3 cups	711ml	Red potatoes - thinly sliced (small)
1/2 lb	227g / 8oz	Fresh mushrooms - wiped clean, sliced
1 lb	454g / 16oz	Yellow onion - sliced (small)
6 lbs	2724g / 96oz	Egg - at room temp./separ (large)
1/2 cup	118ml	Skim milk
1		Cayenne pepper
		Salt to taste
1		Green pepper - seeded, chopped
1/2 cup	31g / 1.1oz	Chopped green onions
1 cup	146g / 5.1oz	Lowfat sharp cheddar cheese - shredded
3 tablespoons	45ml	Chopped fresh parsley

Recipe Instructions

Melt butter in large skillet over medium heat. Add potatoes, mushrooms and yellow onion. Saute until potatoes are crisp-tender, about 10 minutes. Remove from heat; set aside.

Heat oven to 350 degrees. Mix egg yolks, half-and-half, cayenne and salt in small bowl. Beat egg whites until stiff but not dry. Spread potato mixture evenly over bottom of a buttered 13 by 9-inch baking dish.

Pour egg yolk mixture over potatoes. Spread green pepper, green onions and 3/4 cup of the cheese over egg yolk mixture. Spoon beaten egg whites evenly over all. Sprinkle with remaining cheese. 4. Bake until puffed and top is golden, about 20 minutes. Serve immediately garnished with parsley.

Source:
The Complete Diabetic Cookbook

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