Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chanterelle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 egg whites
- 2 egg yolks
- ½ cup milk
- ½ cup chopped and roasted chanterelles
- ½ cup low-fat cheddar cheese
- 1 tsp lemon juice
- 1 tsp black pepper
Directions
Preheat oven to 350°F (175°C).
Combine the whites and yolks in a medium bowl.
Add milk, lemon juice, salt, and pepper.
Whisk the egg mixture until slightly frothy (the more whisking, the fluffier the eggs will be).
Pour the eggs into a pan or muffin tin sprayed with nonstick canola cooking spray . Add chanterelles and cheese.
Bake for 15–20 minutes. Poke with fork or knife to see if middle is cooked.
Serve and enjoy.