Mushroom & Onion Egg Bake Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Green onions | 4 Small, chopped | |
| Mushrooms | 4 Ounce, sliced | |
| Cottage cheese | 1 Cup (16 tbs), fat cottage cheese (fat) | |
| Sour cream | 1 Cup (16 tbs) | |
| Eggs | 6 | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Freshly ground pepper | 1⁄8 Teaspoon | |
| Hot pepper sauce | 1 Dash |
Nutrition Facts
Serving size: Complete recipe
Calories 1348 Calories from Fat 855
% Daily Value*
Total Fat 96 g148.4%
Saturated Fat 40 g200.2%
Trans Fat 0 g
Cholesterol 1411.1 mg470.4%
Sodium 1842.7 mg76.8%
Total Carbohydrates 48 g16.1%
Dietary Fiber 3.8 g15.2%
Sugars 21.6 g
Protein 77 g153.6%
Vitamin A 97.5% Vitamin C 44.3%
Calcium 65.8% Iron 51.6%
*Based on a 2000 Calorie diet
Directions
Heat oil in medium skillet over medium heat.
Add onions and mushrooms; cook until tender.
Set aside.
In blender or food processor, process cottage cheese until almost smooth.
Add sour cream, eggs, flour, salt, pepper and hot pepper sauce; process until combined.
Stir in onions and mushrooms.
Pour into greased dish.
Bake about 40 minutes or until knife inserted near center comes out clean.
Chef
