What you need:
- 4 eggs
- 3/4 teaspoon salt or Vege-Sal
- '/2 teaspoon pepper
- 1 tablespoon (15 g) butter
- 1 batch Ultimate Fauxtatoes (page l36)
- 2 cups (240 g) shredded Swiss cheese
- 4 scallions, sliced, including the crisp part of the green shoot
- 2 tablespoons (10 g) chopped parsley
- 4 drops hot sauce
- Separate your eggs. (Since whites with even a tiny speck of yolk in them will stubbornly refuse to whip up, do yourself a favor and separate each egg into a small cup or bowl.) Dump the yolks into the Fauxtatoes and beat them in; add the salt, pepper, and butter. Dump your (presumably yolkless) egg whites into a deep mixing bowl and set aside.
- Stir the shredded Swiss cheese into the Fauxtatoes, then stir in the scallions, parsley, and hot sauce.
- Now, using an electric mixer, beat the whites until they stand in soft peaks. Fold gently into the Fauxtatoes. Spoon the whole thing into a 6-cup (1.4 L) casserole you've sprayed with nonstick cooking spray. Bake for 40 to 45 minutes at 375°F (190°C).
Nutrient breakdown per serving:
- 422 calories
- 25 g fat
- 32 g protein
- 18 g carbohydrate
- 8 g dietary fiber
- 10 g usable carbs.