Recipe for Baked Eggs with Mushrooms and Potatoes 
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Yield:
6
Ingredients:
Amount Ingredient
1/4 cup diet margarine (1/2 stick) (original was butter)
3 sm red potatoes thinly sliced
1/2 lb fresh mushrooms wiped clean, sliced
1 sm yellow onion sliced
6 lrg egg equivalent at room temp./separ original was whole eggs
1/2 cup skim milk original was half and half
1 pch cayenne pepper
Salt to taste
1 x green pepper seeded, chopped
1/2 cup chopped green onions
1 cup shredded sharp lowfat Cheddar cheese
Instructions:
Instructions: 1. Melt butter in large skillet over medium heat. Add potatoes, mushrooms and yellow onion. Saute until potatoes are crisp-tender, about 10 minutes.

Remove from heat; set aside.

2. Heat oven to 350 degrees. Mix egg yolks, half-and-half, cayenne and salt in small bowl. Beat egg whites until stiff but not dry.

3. Spread potato mixture evenly over bottom of a buttered 13 by 9-inch baking dish. Pour egg yolk mixture over potatoes. Spread green pepper, green onions and 3/4 cup of the cheese over egg yolk mixture. Spoon beaten egg whites evenly over all. Sprinkle with remaining cheese.

4. Bake until puffed and top is golden, about 20 minutes. Serve immediately garnished with parsley.

Yield: Four to six servings

Preparation Time: 30 minutes

Cooking Time: 40 minutes

This recipe for an egg casserole was contributed by Irene Ulanov, of

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