Post by Debbie on Jun 16, 2012 14:03:22 GMT -5
2 4-ounce cans diced green chiles, drained and patted dry
3/4 cup frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup shredded reduced-fat cheddar cheese
1 1/2 cups milk
6 large egg whites
4 large eggs
1/4 teaspoon saltPreheat oven to 400°F. Coat heatproof ramekin with cooking spray and place on a baking sheet.
Mix together in bottom of dish, green chiles, corn and scallions.
Top with cheese.
Whisk milk, egg whites, eggs and salt in a medium bowl until combined.
Pour the egg mixture evenly in the ramekin.
Bake until the top begin to brown and the eggs are set, about 25 to 35 minutes.
3/4 cup frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup shredded reduced-fat cheddar cheese
1 1/2 cups milk
6 large egg whites
4 large eggs
1/4 teaspoon saltPreheat oven to 400°F. Coat heatproof ramekin with cooking spray and place on a baking sheet.
Mix together in bottom of dish, green chiles, corn and scallions.
Top with cheese.
Whisk milk, egg whites, eggs and salt in a medium bowl until combined.
Pour the egg mixture evenly in the ramekin.
Bake until the top begin to brown and the eggs are set, about 25 to 35 minutes.