Ingredients
- 4-ounce cans diced green chiles, drained and patted dry
- 1/4 C frozen corn, thawed and patted dry
- 2 scallions, thinly sliced
- 1/2 C shredded reduced-fat cheddar cheese
- 1 C nonfat milk
- 3 large egg whites
- 2 large eggs
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400°F.
- Coat four 8-ounce heatproof ramekins lightly with cooking spray and place on a baking sheet.
- Combine green chiles, corn and chopped scallions
- Equally divide green chile mixture among the ramekins.
- Top each with cheese.
- Whisk egg whites just until they start to froth, but not peak.
- Combine milk, eggs and all other ingredients in a medium bowl
- Fold in with egg whites
- Divide the egg mixture evenly among the ramekins.
Bake the mini casseroles until the tops begin to brown and the eggs are set, about 30 minutes
Serve with steamed corn tortillas and salsa on the side.
