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Green Chile Egg Relleno Casserole (Stage 7)
INGREDIENTS:
  • - 2 ~4 oz. cans green chiles, rinsed and drained
  • - 2/3 c. corn (if using frozen, thaw and drain)
  • - ½ c. reduced-fat shredded cheese
  • - 1 c fat-free milk
  • - 2 Eggs
  • - 1 c. liquid Egg whites
  • - 1 medium bell pepper, diced
  • - Ground pepper, to taste

1. Preheat oven to 400F
2. Coat the bottom of a casserole dish or 4 ramekins with cooking spray
3. Add chiles, corn and cheese to the bottom of the dish (or evenly in the ramekins)
4. In a medium bowl, mix eggs, egg whites and milk. Add mixture to casserole dish
5. Bake for ~25 minutes or until eggs are cooked through and the top is lightly brown

Notes: Adapt to stage 3 by omitting the corn if desired. Use fresh green chiles vs. canned to reduce sodium content. Serve with 1 c. mixed non-starchy vegetables for a complete meal

Prep Time 00:10; Cook Time 00:35; Total Time 00:45; Calories 332; Carbohydrates 23g; Fat 9.7g; Fiber 2g; Protein 36g; Serving Size 1; Sodium 870mg; Recipe Yield 2

Contributor  Recipe adapted from EatingWell.com

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