Weight Loss Surgery Cookbook

138 Part II: Now You’re Cooking! Healthy and Hearty Dishes

Preparing Egg Dishes with Style

Because eggs are high in protein and can be kept soft, they are an ideal food

for someone who’s undergone weight loss surgery. Eggs have many different

applications, from scrambled eggs to light and airy soufflés. No other food is

as versatile or can be so diverse in so many recipes.

Egg substitutes are often used to help lower the fat and cholesterol contents

of a dish. These products are made mostly of egg whites, which contain a

good amount of protein. They’re excellent to use in dishes that contain high-fat

ingredients, like cheese, to help keep the calories and fat content lower.

If you’re making scrambled eggs, you can substitute the whites of two eggs

for each whole egg. So if you’re scrambling four eggs for breakfast, make it

healthier by using two whole eggs and four more egg whites. If you want to

reduce the cholesterol even more, use one whole egg and six egg whites.

Crustless Seafood Quiche

Seafood is good, but when it’s part of a quiche, it’s even better. Though egg substitute

can be used in many recipes, it’s not a good option here because egg yolks are needed

to bind the quiche.

Stage: Regular foods

Preparation time: 15 minutes

Cooking time: 30 minutes

Yield: 6 servings (^1 ⁄ 2 cup each)

4 large eggs, whisked

1 cup fat-free sour cream

1 cup part-skim ricotta cheese

(^1) ⁄ 4 cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon nutmeg
1 cup shredded pepper jack cheese
4 ounces crabmeat, canned or fresh
4 ounces cooked bay shrimp
6 large mushrooms, thinly sliced
1 tablespoon chopped green onion
1 teaspoon lemon juice