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SAFFRON
SCRAMBLED EGGS ON CORN CAKES
2 corn cobs
6 egg whites
1 1/2 cups plain flour
2 teaspoons sweet paprika
2 tablespoons chopped fresh coriander leaves
1/2 cup skim milk
4 eggs
2 egg whites, extra
Pinch of saffron threads
Cut corn
kernels from cobs. Beat egg whites in
large bowl with electric mixer until
soft peaks form. Combine corn, flour,
paprika and coriander in large bowl;
stir in milk, mix until combined. Fold
in egg whites. |
 |
Cook 1/4 cup of
corn mixture in heated, oiled, heavy-based
pan until brown on both sides and cooked through.
Repeat with remaining mixture.
Combine eggs,
extra egg whites and saffron in medium bowl;
beat lightly with a fork. Cook egg in lightly
oiled nonstick pan, stirring gently, until
creamy and firm.
Serve scrambled
eggs on corn cakes.
Serves 8.
Per serving: 4.5g
fat, 265 calories.
[Simply
Lite Food, A Collection Of SimplyLite's Best
Recipes] |
