Recipe - Nonfat Egg Rellenos Ala The Grey Whale Inn

3 Green bell peppers
3 Red bell peppers
Three fourths pound Nonfat Cheddar cheese;
grated
Three fourths pound Nonfat Monterey Jack cheese;
or mozzarella, grated
2 cup Nonfat cottage cheese
1 teaspoon Seasoned salt
One half teaspoon White pepper
2 tablespoon Allpurpose flour
2 cup Nonfat sour cream
2 One fourth cup Egg substitute
2 cup Salsa; preferably freshly
homemade

1. Preheat the oven to 350 degrees F. Grease a 10 One half x 14 Three fourths x 2 1/3inch
casserole.

2. Seed the peppers and slice lengthwise into 1/4inch pieces. Layer the
pepper slices and the cheese in the casserole until all are used.

3. Process the cottage cheese in a food processor until smooth. Add the
seasoned

salt, pepper, flour, and sour cream and process for 5 seconds more.

4. Place the cottage cheese mixture in a large bowl. Add the egg substitute
and beat

until well blended. Pour over the pepper and cheese mixture.

5. Bake for 1 hour, until puffed and golden and set in the center. Remove
from the

oven and let stand for 10 minutes before serving. Place the salsa in a
separate bowl

and serve.

Serves 16 to 18.

The Mendocino coast of northern California is home to The Grey Whale Inn.
Innkeeper

Colette Bailey created this fatfree, cholesterolfree brunch entree.

Country Inns and Backroads Cookbook, by Linda Glick Conway Adapted for
MasterCook software by Brenda Adams adamsfmle@sprintnet.com posted

mcrecipe 11/10/96
Recipe By : Innkeeper Colette Bailey. See Source for cookbook name.

Posted to MCRecipe Digest V1 #293

Date: Sun, 10 Nov 1996 22:07:19 0800

From: Brenda Adams adamsfmle@sprintmail.com