This recipe for an egg casserole was contributed by Irene Ulanov, of Northbrook, Illinois. 1. Melt butter in large skillet over medium heat. Add potatoes, mushrooms and yellow onion. Saute until potatoes are crisp-tender, about 10 minutes. Remove from heat; set aside. 2. Heat oven to 350 degrees. Mix egg yolks, half-and-half, cayenne and salt in small bowl. Beat egg whites until stiff but not dry. 3. Spread potato mixture evenly over bottom of a buttered 13 by 9-inch baking dish. Pour egg yolk mixture over potatoes. Spread green pepper, green onions and 3/4 cup of the cheese over egg yolk mixture. Spoon beaten egg whites evenly over all. Sprinkle with remaining cheese. 4. Bake until puffed and top is golden, about 20 minutes. Serve immediately garnished with parsley. Yield: Four to six servings Preparation time: 30 minutes Cooking time: 40 minutes Copyright Chicago Tribune 1989 MC formatting by firstname.lastname@example.org Recipe by: Chicago Tribune, 89 Posted to MC-Recipe Digest V1 #810 by Roberta Banghart
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|Serving Size: 1 Serving (550g)|
|Recipe Makes: 6|
|Calories from Fat: 497 (66%)|
|Amt Per Serving||% DV|
|Total Fat 55.2g||74 %|
|Saturated Fat 26.8g||134 %|
|Monounsaturated Fat 18g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 1149.9mg||354 %|
|Sodium 613.6mg||21 %|
|Potassium 1024.9mg||27 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 22.2g|
|Protein 42.7g||61 %|
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Calories per serving: 757
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