Susan's Home » Eggs

Chili/Coriander Frittata

susan — Sat, 06 Oct 2007 21:59:11 +0000

INGREDIENTS

3 med potatoes, peeled,cut into cubes 2 med banana chilies 2 tbsp olive oil 1 med onion finely chopped 1 sm red chili finely chopped 1 tbsp coriander leaves 5 eggs lightly beatened

DIRECTIONS

1. Cook potatoes in boiling water until tender, drain well. 2. Remove seeds from chilies and slice. 3. Heat 1/2 oil in skillet and cook chilies over med heat 2 min. Remove from pan and set aside. 4. Heat remaining oil in skillet, add onion and sm red chili and cook over med heat for 3 min until soft 5. Add potatoes and toss to combine. Remove from heat and set aside. 6. Return 1/2 the banana chilies to the pan and sprinkle with coriander leaves 7. Layer 1/2 potato mixture, remaining banana chilies and remaining potatoes. 8. Pour the eggs into the pan, swirl to distribute evenly and cook over med-low heat for 8 min until eggs are almost cooked. 9. Place under hot grill for 5 min to cook the top 10. Invert the frittata onto a plate and cut into wedges 11. Serve hot or cold

Orange Pound Cake Loaf

susan — Sat, 06 Oct 2007 21:03:43 +0000

RECIPENAME Orange Pound Cake Loaf
COURSE_DISH Cakes
CUISINE English
MAININGREDIENT Eggs
SERVES 16 Servings
TIME_HH_MM 01:30
NOTES
Weight watchers: Per serving: Cal 126, Fat 3.6g, Chol 0mg, Fe .7mg, Na 88mg, Calc 26mg
INGREDIENTS
Cooking spray 1 tsp flour 1 3/4 c flour 3/4 c sugar 2 tsp baking powder 1/4 tsp salt 1 tbsp grated orange rind 2/3 c fresh oj 1/4 c vegetable oil 4 large egg whites
DIRECTIONS
1. Preheat oven to 350oF 2. Coat bottom of an 8 1/2 X 4 1/2 inch loaf pan with cooking spray, dust with 1 tsp flour and set aside 3. Combine 1 3/4 c flour, sugar, baking powder and salt. Combine orange rind, juice and oil, then add to the flour mixture. Beat at med speed until smooth 4. Beat egg whites at high speed until stiff peaks form. Fold 1/3 egg whites into batter, gently fold in remaining egg whites. 5. Pour batter into prepared pan. Bake in oven for 55 min or until wooden pick comes out clean. Cool in pan 10 min on a wire rack. Then cool completely on wire rack.

Caramel Custards

susan — Sat, 06 Oct 2007 21:02:35 +0000

RECIPENAME Caramel Custards
COURSE_DISH Desserts
CUISINE English
MAININGREDIENT Eggs
SERVES 06 Servings
TIME_HH_MM 01:30
NOTES
Easy – Per serving: Cal 120, Fat .4g, Chol 2mg, Fe .8mg, Na 113mg, Calc 139mg
INGREDIENTS
2 tbsp sugar cooking spray 2 1/2 cups fat-free milk (can of evap. skim milk can be subst) 1 c egg substitute 1/3 c sugar 1 1/4 tsp vanilla extract
DIRECTIONS
1. preheat oven to 300oF 2. Place 2 tbsp sugar in a heavy saucepan over med heat, cook until sugar dissolves, stir constantly. Continue cooking and stirring until golden (about 5 min). Immediatly pour into 6 6oz custard cups coated with cooking spray, tipping quickly to coat bottom of cups with caramel. 3. Combine milk and next 3 ingredients, whisk to mix and divide among custard cups. 4. Place cups in a baking pan and pour hot water into pan to a depth of 1 inch. 5. Bake for 1h 10m or until knife inserted into the center comes out clean. 6. Cover and chill at least 2 hours.
PICTURE