Veg-pie, Mexican Onion & Chile Lc-3.7/schile, ethnic- mexican, veg- onion 1 tablespoon butter 1 medium onion; chopped 1 tablespoon soy protein isolate; /unflavored protein powde 2 can (04 oz) green chilies, whole 4 ounce pepper jack cheese; shredded /Monterey jack 4 large egg; /8 egg whites 3/4 cup cream, heavy 1/4 cup water 1/2 teaspoon garlic salt 1 dash (.2 g) ground red pepper ----Nonstick spray---- ----Salsa (optional)---- ----Sour cream (optional)---- Preheat oven to 350 degrees. Spray a 9-inch glass pie plate with nonstick spray and set aside. Melt the butter in a skillet until it sizzles. Add the onion, cooking over medium-high heat, stirring constantly, for 2 minutes. Remove from the heat and stir in the protein powder. Slice the chilies lengthwise and remove the seeds. Arrange the chilies over the bottom of the pie plate and up the sides of the pan. Sprinkle with the cheese and set aside. In a bowl, beat the eggs slightly. Stir in the cream, water, garlic salt and red pepper until well mixed. Stir in the onion mixture. Carefully pour over the cheese and chilies in the pie plate. Bake at 350 degrees for 25-30 minutes, or until the eggs are set and the top is golden brown. Slice into wedges and serve hot. Garnish with salsa and sour cream, if desired. Serves 6 @ 249 calories, 22 grams fat, 9 grams protein, and 5 grams carbohydrates w/ 1 gram fiber. (Nutritional analysis does not include optional salsa or sour cream.) NYC Nutrition Analysis (per serving or yield unit): water=111.3 g; calories=257.5; protein=10.63 g; total fat=22.26 g; carbohydrate=4.54 g; dietary fiber=0.84 g; ash=3.07 g; calcium=198.3 mg; phosphorus=183 mg; iron=1.1 mg; sodium=846.2 mg; potassium=164.6 mg; magnesium=17.08 mg; zinc=1.15 mg; copper=0.09 mg; manganese=0.11 mg; vitamin A=977.1 IU; vitamin E=0.67 mg ATE; thiamin=0.05 mg; riboflavin=0.29 mg; niacin=0.3 mg; pantothenic acid=0.57 mg; vitamin B6=0.16 mg; folate=31.33 ug; vitamin B12=0.55 ug; vitamin C=20.66 mg; saturated fat=12.77 g; monounsaturated fat=6.7 g; polyunsaturated fat=1.2 g; cholesterol=204.8 mg; selenium=17.91 ug; refuse=3.79%; %cal as carb:prot:fat=7:16:77; WW Pts=6.84; (complete analysis) |
