Weight Loss Surgery Cookbook

Chapter 8: Bunches of Lunches and Brunches 139

1 Preheat the oven to 350 degrees. Spray an 8-x-8 baking dish with nonstick cooking spray.

2 In a medium mixing bowl, combine eggs, sour cream, ricotta, Parmesan, onion powder,
and nutmeg and whisk for 2 minutes or until smooth.

3 In a small mixing bowl, combine jack cheese, crab, shrimp, mushrooms, green onions,
and lemon juice and mix well.

4 Spread seafood mixture evenly into the baking dish. Pour the egg mixture over the sea-
food mixture.

5 Place the dish in the oven and bake for 30 minutes, or until a knife inserted in center
comes out clean. Let stand 5 minutes before serving.

Vary It! Shredded cooked chicken can be substituted for seafood.

Per serving: Calories 273 (From Fat 128); Fat 14g (Saturated 8g); Cholesterol 234mg; Sodium 418mg; Carbohydrate

9g (Dietary Fiber 0g); Protein 25g; Sugar 4g.

White eggs or brown? It doesn’t matter!

Eggshell color has nothing to do with the

nutritional value, flavor, or cooking of the egg.

The color of the shell comes from the breed

of chicken laying the egg. White-feathered

chickens with white ear lobes lay white-shelled

eggs, and hens with red feathers and red ear

lobes lay brown eggs.