Chili Egg Puff
Preparation time: 5 minutes
Microwaving time: About 13 minutes
Standing time: 10 minutes
Sturdier than a souffle but lighter than scrambled eggs, this casserole of eggs, chiles, and two cheeses is sure to become a family favorite. If you like, offer picante sauce to spoon over individual portions.
1/4 cup butter or margarine
6 large eggs
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup small-curd cottage cheese
2 cups (8 oz.) shredded jack cheese
1 can (4 oz.) diced green chiles
About 1 cup homemade or purchased
picante sauce (optional)
Place butter in a shallow 2-quart microwave-safe baking dish. Microwave on HIGH (100%) for about 45 seconds or until butter is melted. Break eggs into dish and beat with a wire whisk until blended. Then mix in flour, baking powder, salt, cottage cheese, 1 1/2 cups of the jack cheese, and chiles until blended. Smooth to make an even layer.
Microwave, uncovered, on MEDIUM-HIGH (70-80%) for 5 minutes. Remove dish from oven and stir, bringing cooked edges of mixture toward center of dish and allowing uncooked portion to flow to edges. Then microwave, uncovered, on MEDIUM-HIGH (70-80%) for 5 more minutes, giving dish a half-turn after 2 1/2 minutes. Sprinkle egg puff with remaining 1/2 cup jack cheese. Microwave, uncovered, on HIGH (100%) for 2 minutes or until cheese is melted and puff appears barely set in center. Let stand, uncovered, for 10 minutes; puff should feel firm in center when lightly touched. Offer picante sauce to spoon over individual portions, if desired. Makes about 6 servings.
Per serving: 346 calories, 21 g protein, 7 g carbohydrates, 26 g total fat, 272 mg cholesterol, 738 mg sodium