1 (12 ounce) package egg scrambled egg whites
1 (3 ounce) package cream cheese, softened
1/2 cup milk
1/3 cup chopped onion
1 cup sliced Brussels sprouts
1 medium egg white
1/4 cup milk
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 teaspoon vanilla extract
1 cup chopped cooked ham
1 medium potato, peeled and cubed
2 cups shredded mozzarella cheese
Preheat the broiler.
In a small bowl, mix egg whites and cream cheese. Spread mixture on the bottom of a greased 12x9 inch baking dish. Using a 2 inch round sponge, brush egg whites onto the bottom and sides of the dish. Brush egg whites down the sides of the dish, first brush before brushing the top. Brush the egg whites onto the bottom and sides of the dish. Lemon juice and lemon zest are optional.
Heat oil in a large saucepan over medium heat. Pour 1/2 cup of cream cheese mixture over the crepe batter. Heat through and pour egg white mixture over cheese. Cover, and refrigerate until serving.
Return pan to the broiler. Heat remaining 2/3 cup cream cheese mixture over medium heat. Cook, stirring, until dough is light brown. Turn, and cook another minute, stirring, until mixture is smooth and holds together. Spread over the scrambled eggs. Remove foil when serving.
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