Egg Puffs

My sick little girl is still sick!  Doctors this morning, with the standard diagnosis - it is just a virus.  This may be so, but we are on our third day off of school this term, and it is only week 2.  Miss A's eczema is out of control, so we are back off of milk and soy to see if that is the problem, but I suspect it is this nasty virus causing the problems.

Here is another fun egg recipe that includes veggies.  It comes out of the Jessica Seinfeld book - Deceptively Delicious, where she adds veg puree to just about everything.  Most of the recipes are not fructose friendly, but a few, like this one, are fantastic.  In the recipe she uses pumpkin, but I have found mashed carrot to be Miss A's favourite, while Mstr H prefers pureed spinach.  To puree the spinach in my blender, I add the eggs to it for moisture, otherwise it just jumps the leaves around without blending them.

INGREDIENTS
2 large eggs
4 large egg whites
1/2 cup veg puree or mash, depending on what veg you use.  Steam your veg of choice (or raw if leafy) and mash or puree as needed
2 tbsp grated cheese
2 tbsp all purpose flour (I use maize flour)
1/2 tsp baking powder
sprinkle of salt for seasoning

METHOD
Preheat oven to 200C.  Coat 6 ramekins with spray oil and place on a tray.  In a large bowl, whisk eggs, egg whites, puree/mash, cheese, flour, baking powder and salt until combined.  Divide mixture between cups and bake for 15 mins, or until puffed up and cooked all the way through.  Serve on a plate with some warm, cut up tortilla wrap (gluten free of course) or some gf toast soldiers.

Great to take as a lunch too.  Quite tasty cold.

Let me know what you think in the comments.