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-> [Diabetic, Eggs, Vegetables] -> [Eggs creole Recipe] |
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Eggs creole
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| Artist: |
_ |
| Categories: |
Diabetic, Eggs, Vegetables |
| Yield: |
61 |
| Rating: |
0 |
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Ingredients:
| | Ingredients | | 1
| tbsp | Margarine | | | -reduced-calorie | | 2
| tsp | A-p flour | | 1
| cup | Skim milk | | 1
| cup | Green pepper, chopped | | 1
| cup | Onion, chopped | | 1
| cup | Tomato soup | | | -undiluted commercial | | 1
| tsp | Worcestershire sauce | | 6
| | Hard-cooked eggs | | | -coarsely chopped | | | Vegetable cooking spray | | 2
| tbsp | Soft breadcrumbs |
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Procedures:
| 1 | Melt margarine in a small heavy saucepan over low heat; add flour, stirring until smooth. | | 2 | Cook 1 min, stirring constantly. | | 3 | Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. | | 4 | Remove from heat, and set aside. | | 5 | combine pepper and onion in container of electric blender or food processor; process until smooth. | | 6 | Transfer mixture to a medium-size nonstick skillet, and cook over low heat until tender. | | 7 | add soup and worchestshire sauce to skillet; continue to cook, uncovered, over low heat until thickened. | | 8 | layer white sauce, eggs, and soup mixture in a 3 qt cassole dish coated with cooking spray; top with breadcrumbs bake at 350 °F for 20 mins or until breadcrumbs are browned and mixture is throughly heated |
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