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Mushroom & Onion Egg Bake Recipe
|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)|
|All purpose flour||2 Tablespoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Hot pepper sauce||1 Dash|
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
Heat oil in medium skillet over medium heat.
Add onions and mushrooms; cook until tender.
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.