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Egg And Mushroom Puff

eggs

4 cups sliced mushrooms; about 12 oz
2 teaspoon dried thyme
6 eggs; separated
2 cups creamed cottage cheese
2 green onions; chopped

In large skillet, heat 2 teaspoon (10 mL vegetable oil over medium-high heat; cook mushrooms and thyme, stirring occasionally, for about 5 minutes or until golden and no moisture remains. Meanwhile, in bowl, combine egg yolks, cottage cheese and 1/4 teaspoon each salt and pepper; stir in mushroom mixture and onions. In separate bowl, beat egg whites until stiff peaks form; stir one-quarter into yolk mixture. Fold in remaining whites. Scrape into greased 13- x 9-inch baking dish. Bake in 375ºF oven for about 25 minutes or until puffed and golden. For colour, add some chopped roasted red pepper or thin strips of prosciutto ham.

Contributor: Meals in Minutes - Canadian Living

Yield: 6 servings

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