Egg and Cheese Recipes

Besides being good for breakfast these, these egg and cheese recipes can be for the main course at any meal, especially for vegetarians.

Crustless Rosemary Pea Quiche

Spray deep dish glass pie pan with Pam. Arrange peas over bottom of pan. Add cream, cheese and seasonings to eggs and mix well. Pour over peas and bake at 350 degrees F. for 30-35 minutes or until set in center.

6 servings
4 gm. carbs/serving

Egg and Cheese Omelet with Avocado Sauce

½ avocado
1 tsp. Lemon juice
½ tsp. chili powder
1 tsp. minced onion

Peel and dice avocado. Combine with remaining ingredients.

Omelet

4 eggs separated
¼ cup water
¾ tsp. salt
¼ tsp. pepper
1 tbs. butter
2 slices pimiento cheese, cut diagonally in half
½ avocado, peeled and sliced
Cilantro

Prepare sauce. Beat egg whites with water and salt until stiff but not dry. Beat yolks with pepper until thick and lemon colored. Fold into beaten whites. Melt butter in 10 inch skillet. Pour in egg mixture. Cook 5 minutes until puffy and light brown on bottom. Place in 325 degree oven 15 minutes or until knife inserted in center comes out clean. Place cheese over one half of omelet. Spoon avocado sauce over cheese. Carefully fold in half. Slide onto heated platter. Garnish with avocado slices and cilantro. Serve with sausage or bacon and sliced tomatoes.

2 servings
4gm. carb./serving

Luncheon Casserole

½ pound sliced mushrooms
1 tbs. butter
8 slices bacon, cut in half
2 cups grated Swiss cheese
1 cup grated Parmesan cheese
3 eggs, well beaten
1 cup whipping cream
1 cup milk
1 tsp. salt
1 tbs. minced chives
½ tsp. nutmeg
Dash cayenne

Sauté mushrooms in butter. Remove from pan. Fry bacon. Drain on paper towels and crumble. Sprinkle on bottom of 1-½ quart baking dish. Combine cheeses, eggs, cream, milk salt, chives, nutmeg and cayenne. Pour over bacon. Arrange sautéed mushrooms on top. Bake in a 350 F oven 35 minutes, or until knife inserted in center comes out clean.

6 servings
4.3 gm/serving

Spanish Eggs

Make sauce. Beat eggs until well mixed. Beat in salt. Melt butter in large skillet. Pour in eggs and scramble until barely set. Sprinkle with cheese. Cover. Turn off heat. Allow to stand until cheese is melted. Serve with sauce.

Fiery Sauce

4 large fresh tomatoes
1 green pepper, chopped
½ onion, chopped
5 tbs. wine vinegar
2 tsp. dry mustard
2 tbs. horseradish
1 tsp. curry powder
1 tsp oregano
1 tsp. garlic powder
1 tsp. salt
1 packet Splenda
Dash cayenne

Skin and chop tomatoes. Sauté green pepper and onion in small amount of oil in saucepan. Add remaining ingredients. Cook over medium heat, stirring until thickened.

4 servings
1.5 gm/serving

Sunday Scramble

¾ lb. bacon
1 bunch green onions
1 tbs. fresh mushrooms, sliced
2 tbs. butter
12 eggs
Salt and pepper
2 cups shredded Mozzarella cheese

Dice bacon. Fry until crisp. Drain on paper towels. Pour off all but 2 tbs. bacon drippings. Chop onions, tops and all. Sauté until transparent. Remove and drain on paper towels. Melt butter in pan. Sauté mushrooms. Beat eggs with salt and pepper. Add with bacon and onions to mushrooms and scramble. Serve on warm plates topped with shredded Mozzarella.

6 servings
1.5 gm. carbs./serving



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