Roasted Chiles With Egg Recipe
Ingredients
| Green chiles | 4 | |
| Salsa | 1 Cup (16 tbs) | |
| Eggs | 2 Large | |
| Egg whites | 4 Large | |
| Cottage cheese | 1/2 Cup (16 tbs) | |
| Spinach | 1/2 Cup (16 tbs), finley chopped | |
| About 1 tablespoon thinly sliced green onion | ||
| Cornstarch | 2 Teaspoon, blended | |
| 1 1/2 teaspoons fresh thyme leaves or 1/4 teaspoon dried thyme | ||
| Salt | 1/8 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Vegetable oil | 1 Teaspoon | |
| Sliced fresh hot red chiles (seeded, if desired ) | ||
| Thyme sprigs | ||
| Plain non-fat yogurt | 3/4 Cup (16 tbs) | |
Directions
1. To roast chiles, place chiles on a 12- by 15-inch (30- by 38-cm) baking sheet. Broil 4 to 6 inches below heat, turning often, until charred all over (5 to 8 minutes). Cover with foil and let cool on baking sheet; then remove and discard skins. Cut a slit down one side of each chile, but do not cut all the way to stem end and tip; be careful not to puncture opposite side of chile. Remove and discard seeds and veins from chiles; set aside.
2. Prepare Lime Salsa; refrigerate.
3. In a food processor, whirl eggs, egg whites, cottage cheese, spinach, 1 tablespoon of the onion, cornstarch mixture, thyme leaves, salt, and white pepper until smoothly pureed. Set aside.
4. Heat oil in a medium-size nonstick frying pan over medium heat. Add egg mixture to pan; stir to combine. Cook until mixture is softly set and looks like scrambled eggs (3 to 5 minutes).
5. Spoon hot egg mixture equally into chiles. Place filled chiles on a platter and garnish with red chile slices and thyme sprigs. Add yogurt, additional thinly sliced onion, and Lime Salsa to taste
2. Prepare Lime Salsa; refrigerate.
3. In a food processor, whirl eggs, egg whites, cottage cheese, spinach, 1 tablespoon of the onion, cornstarch mixture, thyme leaves, salt, and white pepper until smoothly pureed. Set aside.
4. Heat oil in a medium-size nonstick frying pan over medium heat. Add egg mixture to pan; stir to combine. Cook until mixture is softly set and looks like scrambled eggs (3 to 5 minutes).
5. Spoon hot egg mixture equally into chiles. Place filled chiles on a platter and garnish with red chile slices and thyme sprigs. Add yogurt, additional thinly sliced onion, and Lime Salsa to taste
Chef
