• Prep Time:
  • Cooking Time:
  • Serves: 6 1 c servin

Eggs Creole

  • Recipe Submitted by on

Category: Vegetables, Eggs, Diabetic

 Ingredients List

  • Ingredients
  • 1 tb Margarine;
  • -reduced-calorie
  • 2 ts A-p flour;
  • 1 c Skim milk;
  • 1 c Green pepper; chopped
  • 1 c Onion; chopped
  • 1 c Tomato soup;
  • -undiluted commercial
  • 1 ts Worcestershire sauce
  • 6 Hard-cooked eggs;
  • -coarsely chopped
  • Vegetable cooking spray
  • 2 tb Soft breadcrumbs;

 Directions

Melt margarine in a small heavy saucepan over low heat; add flour,
stirring until smooth. Cook 1 min, stirring constantly. Gradually
add milk; cook over medium heat, stirring constantly, until mixture
is thickened and bubbly. Remove from heat, and set aside.

Combine pepper and onion in container of electric blender or food
processor; process until smooth. Transfer mixture to a medium-size
nonstick skillet, and cook over low heat until tender.

Add soup and Worchestshire sauce to skillet; continue to cook,
uncovered, over low heat until thickened.

Layer white sauce, eggs, and soup mixture in a 3 qt cassole dish
coated with cooking spray; top with breadcrumbs Bake at 350 degrees
for 20 mins or until breadcrumbs are browned and mixture is throughly
heated

Chol: 264 mg; Calories: 145; Carbo: 12 gm; Protein: 8 gm Fat: 7 gm;
Fiber: Tr.;

Reformated for you and yours via Nancy O'Brion and her Meal-Master
(From Jungle.Boy via GEnie).

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