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May 2008

Recipe of the Month

Baked Eggs with Cheese and Zucchini (Low-Carb)
Country Retreat B&B, Brookings, OR

Total preparation time: 20 minutes
Serves: 4

2 teaspoon butter
2 teaspoons olive oil
1 small-onion, chopped
2 zucchini or yellow squash (thinly sliced)
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 oz shredded sharp provolone or Swiss cheese
8 large eggs
1 tablespoon heavy cream or chicken broth

Preheat oven to 350 degrees. Heat the butter and oil in a large nonstick skillet over medium heat until the butter has melted. Add the onion, zucchini or squash, basil, 1/4 tsp of the salt, and 1/8 tsp of the pepper.

Cook, stirring occasionally, until crisp-tender, 5 to 8 minutes. Spread the zucchini mixture over the bottom of 4 individual shallow baking dishes (or use 1 large baking dish). Sprinkle with 2 1/2 Tbsp of the cheese, and add the eggs (without breaking the yolks or stirring). Sprinkle with the remaining 1/4 tsp salt, the remaining 1/8 tsp pepper, and the remaining cheese. Drizzle with the cream or broth.

Cover with foil, and bake until the whites are set and the yolks begin to thicken, about 15 minutes for individual dishes or 20 minutes for large dish.

Makes 4 servings.
Per serving: 256 calories,17 g protein,6 g carbohydrates, 18 g fat,7 g saturated fat,439 mg cholesterol,496 mg sodium,1 g fiber Diet Exchanges:0 milk,1 vegetable,0 fruit,0 bread,2 meat, 2 1/2 fat

TIME-SAVER: Make extra servings of this dish, and refrigerate them in a covered container for up to 2 days. Reheat, covered, at 350 degrees for 10 to 15 minutes. For an on-the-go breakfast sandwich, tuck the eggs into a roll or between slices of bread.

Hats off to Pancakes with Personality® Winner Joanne Nichols of the Arbor Inn in Rye, NH, and runner-up Cyndi Cobb from the Colby Hill Inn. In addition to print and radio coverage, the contest was featured in February on the well-known ABC-TV program, Boston Chronicle on February 27, 2008. Click here to see the video of the “Flapjack Face-off.”

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