I’m back! Sorry for the absence – I spent 8 days in New Mexico attending a photography workshop. It was the hardest working “vacation” I’ve ever had! And after a week of struggling to eat well, I’m back home and back at the vegetables! Hallelujah!

So let’s get to it!

It was slim pickings for dinner tonight, as my cupboards are nearly bare – but I did have enough to pull together another recipe from Jessica Seinfeld’s Deceptively Delicious cookbook. With that, I bring you Baked Egg Puffs with Stealth Ninja Squash! Sadly, there will be no pictures this evening, as I’ve spent so much time with my camera over the last week that we need a couple days apart. (I still have over 1,800 photos to go through from the trip!)

This recipe was super easy to make, and was quite delicious! Whisk together a few ingredients and throw it into the oven. As for its stealth ninja qualities, I think kids (or adults!) could be easily fooled with this one. It’s almost not necessary though, as the squash tastes really good with the eggs! I’ve learned from this stealth ninja vegetable experiment that I actually like squash (butternut squash, in this case). I had my egg puff with a side of veggie sausage patties – a wonderful breakfast-for-dinner!

The recipe suggests making the puffs in ramekins or small coffee cups. I, unfortunately, had neither, so I used larger coffee cups. Be aware that you might need to add a few minutes to the bake time with larger cups – I had to tack on 5 extra minutes. My puffs looked nothing like the picture in the cookbook, but I also used too much squash, so that might have affected it. Handsome puffs or not, they tasted great! I could even see throwing in some chopped peppers or onions (but that would defeat the stealth-ninja purpose).

Baked Egg Puffs with Stealth Ninja Squash
Posted March 1, 2010 by Shelly in Posted In:
Cute little egg puffs! Adapted from Jessica Seinfeld's Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food Note that you'll need a few minutes extra to cook them if you're using large coffee cups. This recipe also requires pre-prepared butternut squash puree.

Details
  • Prep Time:
    5 min
  • Cook Time:
    15 min
  • Ready In:
    20 min

Ingredients

  • 2 large eggs
  • 4 large egg whites
  • 1/2 cup butternut squash puree
  • 1/4 cup cheddar cheese low fat, shredded
  • 2 tablespoons flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt

Directions

Pre-prep: Bake butternut squash and puree, 1/2 cup.
  1. Preheat oven to 400F. Spray 4 ramekins or small coffee cups with non-stick cooking spray.
  2. In a large bowl, whisk together all ingredients.
  3. Divide up the mixture between the 4 cups (about 1/2 cup each).
  4. Place cups on a baking sheet and bake for 15 minutes (slightly longer if you're using larger coffee cups).
Approximately 134 calories per serving, 4g fat (1g saturated), 11g carbs, and 13g protein. Good source of Vitamin A (130%), Vitamin C 14%, Calcium 11%, Iron 5%.

{Posted: February 28, 2010 at 6:22 pm}
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