Title: Eggs Creole
Categories: Diabetic, Eggs, Vegetables
Yield: 6 1 c servin

Ingredients
1 tb Margarine;
-reduced-calorie
2 ts A-p flour;
1 c Skim milk;
1 c Green pepper; chopped
1 c Onion; chopped
1 c Tomato soup;
-undiluted commercial
1 ts Worcestershire sauce
6 Hard-cooked eggs;
-coarsely chopped
Vegetable cooking spray
2 tb Soft breadcrumbs;

Melt margarine in a small heavy saucepan over low heat; add flour,
stirring until smooth. Cook 1 min, stirring constantly. Gradually
add milk; cook over medium heat, stirring constantly, until mixture
is thickened and bubbly. Remove from heat, and set aside.

Combine pepper and onion in container of electric blender or food
processor; process until smooth. Transfer mixture to a medium-size
nonstick skillet, and cook over low heat until tender.

Add soup and Worchestshire sauce to skillet; continue to cook,
uncovered, over low heat until thickened.

Layer white sauce, eggs, and soup mixture in a 3 qt cassole dish
coated with cooking spray; top with breadcrumbs Bake at 350 degrees
for 20 mins or until breadcrumbs are browned and mixture is throughly
heated

From: All New Cookbook For Diabetics And Their Families Each serving
amount: 1 cup; Exchanges: 1 Skim milk; 1 Fat

Chol: 264 mg; Calories: 145; Carbo: 12 gm; Protein: 8 gm Fat: 7 gm;
Fiber: Tr.;

Reformated for you and yours via Nancy O'Brion and her Meal-Master
(From Jungle.Boy via GEnie).

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip