Savory Breakfast Puff Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Zucchini | 1/2 Cup (16 tbs), chopped | |
| 1 ounce chopped cooked lean ham | ||
| Shredded Cheddar cheese | 2 1/4 Ounce | |
| Skim milk | 1 Cup (16 tbs) | |
| Non-fat sour cream | 2 Tablespoon | |
| Egg whites | 3 | |
| Buttermilk | 3/4 Cup (16 tbs) | |
| Ground black pepper | 1/4 Teaspoon | |
Directions
1. Preheat oven to 350°F. Spray 9-inch glass pie plate with nonstick cooking spray; set aside.
2. Spray small nonstick skillet with nonstick cooking spray; add onion, zucchini, and ham. Cook over medium heat until onion is translucent, about 2 minutes.
3. Spread onion mixture over bottom of pie plate; sprinkle cheese over top.
4. In small bowl, combine milk, sour cream, egg whites, baking mix, and pepper until blended. Pour into pie plate. Bake
until golden brown and puffy, 35 to 40 minutes.
2. Spray small nonstick skillet with nonstick cooking spray; add onion, zucchini, and ham. Cook over medium heat until onion is translucent, about 2 minutes.
3. Spread onion mixture over bottom of pie plate; sprinkle cheese over top.
4. In small bowl, combine milk, sour cream, egg whites, baking mix, and pepper until blended. Pour into pie plate. Bake
until golden brown and puffy, 35 to 40 minutes.
Chef
