Makes 4 | Preheat oven to 375 | Total Time: 20 minutes
Ingredients:
1 6 oz can green chili
4 strips applewood bacon or turkey bacon
2 cups sweet onion, chopped
Flat leaf Parsley (a few sprigs)
5 large leafs of Basil, chopped
2 garlic cloves, minced
About 3 cups Egg Whites (from egg beaters)
8 small red potatoes (microwave ready)
Salt & Pepper to taste
2 cups Cheddar cheese
Feta Cheese
1 Tbsp EVOO
Directions:
1. Microwave the red potatoes according to package directions.
2. In a saute pan over medium-high heat, cook bacon until just done (not fully cooked). Remove bacon from pan. Add Onion and Garlic to pan and cook until tender, about 1 minute. Reduce heat to simmer and add 1 tbsp EVOO and green chili. Chop bacon and add to pan with onion mix.
3. In a bowl combine the egg whites, cheddar cheese, salt and pepper, parsley and basil.
4. Remove onion mixture from heat. Spray four souffle dishes with cooking oil. Chop the potatoes in 1 inch cubes and place them in the souffle dishes. Mix the onion mixture with the potatoes and pour the egg mixture over the top. Bake at 375 degrees for 15 minutes or until a toothpick inserted comes out clean. Remove from oven and sprinkle with feta cheese. Serve warm.