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EGGS: Garden Veggie Eggs

Source of Recipe

L Schwab, Cedar Rapids


List of Ingredients

1 package (1 pound) rectangular, sliced ham (from sandwich meat section of grocery)
1 pound fresh asparagus, steamed, each stem trimmed (optional)
Toothpicks
3 tablespoons margarine or butter
2 cups thinly sliced zucchini (2 medium)
1 cup sliced fresh mushrooms
1 medium red onion, thinly sliced
2 medium tomatoes, cut into thin wedges (2 cups)
1 cup loosely packed cilantro, chopped
1/2 teaspoon basil leaves
1 teaspoon Cavender's Greek Seasoning
Salt and pepper, to taste
12 egg whites
1/4 cup skim milk
2 tablespoons margarine or butter
1/4 cup cilantro
6-ounce package of Kraft Free Cheddar cheese (already grated)




Recipe

Slice the ham in half width-wise. Place one stem of asparagus at an angle on a slice of ham. Roll each slice of ham around the asparagus, pin in place with a toothpick and place all of these in a small container or on a plate; cover. If you are not going to use asparagus, just roll the ham and hold in place with toothpick. Repeat until you have rolled each slice of ham. Refrigerate until the final step of preparation.

In large skillet melt margarine. Add zucchini, mushrooms and onion; sprinkle with cilantro and a teaspoon of the Greek seasoning and saute over medium heat until crisp-tender. Add tomatoes and basil. Cover and cook 1 to 2 minutes or until tomatoes are thoroughly heated; don't overcook. Remove from heat and drain. Salt and pepper to taste. Arrange the sauteed vegetables around the outer perimeter of a glass casserole dish or on a large platter. Cover and keep warm.

In a large bowl combine egg whites and skim milk; beat with mixer until they fluff up (get a lot of air). In large skillet, melt margarine. Add egg whites and 1/4 cup cilantro; sprinkle lightly with Greek seasoning; cook over medium heat until eggs are firm but moist, stirring occasionally. Turn off heat. Sprinkle shredded cheddar cheese onto eggs while they are still hot and mix in well. Spoon cheesy-eggs into the center of the vegetable border in the bowl or platter.

Once the eggs have been added to the bowl, remove the rolled ham from the refrigerator and heat for approximately 45 seconds to 1 minute, either in the microwave or in a steamer. One at a time, remove the toothpick and stand the rolled ham up, between the vegetables and the bowl or platter. Repeat this procedure all the way around the dish, about every two inches. Sprinkle the eggs with basil. Serve immediately.