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Vegetable Puff Recipe

Vegetable Puff Recipe

6 servings

Perfect for brunch or lunch, sauteed vegetables are baked with eggs in a casserole.



2 cups each: sliced mushrooms, coarsely chopped broccoli florets

1 cup shredded carrots

1/2 cup each: chopped red bell pepper, green onions

1/4 cup whole kernel corn

2 cloves garlic, minced

2 teaspoons lemon juice

2/4 teaspoon dried thyme leaves

Salt and pepper, to taste

1 cup fat-free half-and-half or fat-free milk

2 tablespoons flour

4 eggs, lightly beaten

4 large egg whites, beaten to stiff peaks


Saute vegetables and garlic in lightly greased large skillet until tender, about 8 minutes. Stir in lemon juice, and thyme, season to taste with salt and pepper. Remove from heat. Whisk half-and-half and flour in small saucepan, heat to boiling. Boil, whisking until thickened, about 1 minute. Whisk mixture into beaten eggs, stir in vegetable mixture. Fold beaten egg whites into vegetable mixture and spoon into greased 1 1/2 quart casserole. Place casserole in a large roasting pan on center oven rack, add 2 inches hot water to pan. Bake, uncovered, at 375 degrees until puffed and browned, about 35 minutes. Serve immediately.


Per Serving:

Calories: 139

% of calories from fat: 27

Fat (gm): 4.3

Saturated fat (gm): 1.4

Cholesterol (gm): 14.3

Sodium (mg): 169

Protein (gm): 10

Carbohydrate (gm): 16

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