Monday, March 4, 2013
Chili Egg Casserole - 1,000 Low Fat Recipes
2 egg whites
1 cup nonfat milk
1 cup lowfat sour cream
2 scallions, sliced
1/2 teaspoon kosher salt
ten 6-inch corn tortillas
1 cup shredded reduced-fat jack or cheddar cheese
One 4 ounce can diced mild green chilies
1 1/2 cups cooked black beans, rinsed and drained
Spray a shallow or oblong 2 1/2 quart casserole with nonstick cooking spray. Preheat the oven to 375 degrees.
Whisk together the eggs, egg whites, milk, sour cream, scallions, and salt. Cut the tortillas into wedges.
Place one-third of the tortillas on the bottom of the casserole. Top with one-third of the cheese and half the chilies and beans. Arrange one-third of the tortillas on top. Top with another third of the cheese and the remaining chilies and beans. Spread the rest of the tortilla wedges on top. Pour the egg batter over the casserole. Distribute the remaining cheese on top.
Bake in the center of the oven for 25 - 30 minutes, until puffy and set.
Makes 6 servings.