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Here are more recipes from Carol Lamkins used at the Tucalota Springs campout in June 2011.  I can personally attest that both of these recipes are not only very tasty, but healthier than the original recipes.

 

Baked Eggs with Cheese, Basil & Tomato

Makes 4 servings

 

1/2 medium onion or 4 scallions, chopped
1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon seasoned salt

1/2 teaspoon pepper
5 large eggs
1/2 cup grated extra-sharp Cheddar (4 ounces)
1/2 cup ricotta or cottage cheese (4 ounces)
1/2 cup (1/2 oz) grated Parmesan cheese
1 cup chopped fresh basil

1 tomato, chopped

Garnish: thin slivers of scallion greens

  

Preheat oven to 350°F.  Butter or grease bottom of 8-inch baking dish.

 

If using ½ cup regular onion, MICROWAVE on HIGH for 2 minutes before adding to recipe.

 

Combine flour, salt, and baking powder into a small bowl.

 

Whisk eggs in a large bowl until doubled in volume, about 3 minutes.  Add flour mixture, onions, Cheddar, ricotta and ¼ cup of Parmesan cheese and mix well.  Then stir in basil and tomato.  Top with remaining Parmesan cheese and slivers of scallion greens.  

 

Pour into baking dish and bake in middle of oven until top is golden brown and a tester comes out clean, 20 to 25 minutes. Serve hot.

  

NOTES: 

• Biscuit mix may be substituted for flour and baking powder

• If desired, add 1 cup cooked ham or sausage, stirring in with basil and tomato

 

Recipes from Carol Lamkins