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This recipe for HAM AND CHEESE "SOUFFLE", by , is from The Xtreme Physical Therapy Healthy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sallie L. Simpson
Added: Tuesday, January 23, 2007


2 egg
4 egg whites
1 1/2 cups 1% milk
1 Cup (4 ounces) shredded reduced-fat extra-
sharp Cheddar cheese
6 slices whole wheat bread, cubed
1 can (4ounces) sliced mushrooms, drained
2 ounces lean smoked ham, diced
1/2 teaspoon dried Italian seasoning

1. Preheat the oven to 350 degresss F. Coat a 2-
quart baking dish with cooking spray.
2. In a large bowl, beat the eggs and egg whites until frothy. Stir in the milk, cheese, bread, mushrooms, ham and Italian seasoning. Pour into the prepared baking dish.
3. Bake for 45 minutes, or until golden and a knife insered in the center comes out clean.
Makes 4 servings

Per serving: 304 cal, 26 g pro, 28 g carb, 11 g fat, 5 g sat. fat. 136 mg chol, 5 g fiber, 814 mg sodium
Diet Exchanges: ) fruit, ) vegetables, 1/2 milk, 1 fat, 2 carb, 2 1/2 meat




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