Recipe: Egg Souffle (make ahead, from Holly Clegg's Eating Well Through Cancer)

EGG SOUFFLE

"Leave out the pepper and onions for a plain version of a cheesy egg dish."

7 slices whole wheat bread, crusts removed
1 red bell pepper, cored and chopped
1 bunch green onions (scallions), chopped
6 ounces reduced fat sharp Cheddar cheese, shredded
6 ounces reduced fat Monterey Jack cheese, shredded
5 large eggs
4 large egg whites
3 cups skim milk
2 tablespoons margarine, melted
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce, optional
Salt and pepper to taste

Line bottom of a 3-quart or 13x9x2-inch baking dish with slices of bread. Cover with chopped red peppers and green onions. Sprinkle with shredded cheeses.

In bowl, mix remaining ingredients and pour mixture over cheeses. Refrigerate for 6 hours or overnight.

Preheat oven to 350 degrees F.

Bake for 45 minutes to 1 hour.

DOC'S NOTES:
This is a great breakfast dish. You might cut this recipe in half. Breakfast foods seem to be the best tolerated of all foods while you are having chemotherapy.

Makes 12 Servings

Nutritional Information Per Serving: Calories: 197, Protein: (g) 16 , Carbohydrates: (g) 11, Fat: (g) 10, Cal. From Fat (%) 45, Saturated Fat (g) 4, Dietary Fiber (g) 1, Cholesterol (mg) 105, Sodium (mg) 358,

Diabetic Exchanges: 2 lean meat, 0.5 starch, 1 fat

Source: Eating Well Through Cancer by Holly Clegg and Gerald Miletello, M.D.