I didn’t get a chance to work on the 5 minute cake in a mug recipe that I posted yesterday….my family and I went to the pool last night and stayed until it closed at 9:00 p.m! It was so much fun! It was still in the mid 80’s when we left, so a perfect night to hang out at the pool!
I will come back to that recipe though and figure out a lower calorie version!
I talked with my sister this morning and she and I made almost the same thing for breakfast today! Twin powers activate!
The recipe came from a magazine that she lent me called Healthy Cooking from Taste of Home.
It was a recipe makeover, and by making a few substitions, the calories and fat were reduced by half! You’ve gotta love that!
Here’s what you will need:
6 TB. reduced fat butter, cubed (I used Earth balance spread) the magazine used Land ‘O Lakes light butter)
8 cups chopped fresh broccoli
1 cup finely chopped white onion
6 eggs, beaten
1 1/2 cups egg substitute
6 oz. cheddar cheese, shredded
1 cup fat free milk
1 cup fat free half and half
1 tsp. salt
1 tsp. pepper
In a pot, melt the butter, and add the broccoli and onion: saute until crisp-tender. In a large bowl, combine the eggs, the egg substitute, 4 oz. of cheese, milk, cream, salt and pepper. Stir in the broccoli mixture. Pour into a baking dish coated with cooking spray.
Bake, uncovered, at 350 degrees for 40-45 minutes or until a knife insterted near the center comes clean. Sprinkle with the remaining cheese. Remove from the oven and let it cool for about 10 minutes before cutting.
This makes 12 servings: Each serving is only 178 calories, 12 grams of fat, 2 grams of fiber and 12 grams of protein.
Sorry no picture! Ran out of time!