Title: Nonfat Egg Rellenos; the Grey Whale Inn, Fort Bragg,ca
Categories: Lowfat Mexican Restaurant Inn
Yield: 18 Servings

3		Green bell peppers
3		Red bell peppers
3/4	lb	Nonfat cheddar cheese; grated
3/4	lb	Nonfat monterey jack cheese; or mozzarella
		Grated
2	c	Nonfat cottage cheese
1	ts	Seasoned salt
1/2	ts	White pepper
2	tb	All-purpose flour
2	c	Nonfat sour cream
2 1/4	c	Egg substitute
2	c	Salsa; preferably freshly
		Homemade

1. Preheat the oven to 350 degrees F. Grease a 10 1/2 x 14 3/4 x 2 1/3-inch casse role.

2. Seed the peppers and slice lengthwise into 1/4-inch 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.

Adapted for MC by Brenda Adams

NOTES : Fat-free, cholesterol-free brunch entree. Posted to MM-Recipes Digest V4 #6

Recipe by: Linda Glick Conway;"Country Inns and Back Roads"

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