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Roasted Chiles With Egg

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  Green poblano/Anaheim chiles 4
  Lime salsa 24 Milliliter (1 Cup)
  Eggs 2 Large
  Egg whites 4 Large
  Non fat cottage cheese 1⁄2 Cup (8 tbs) (120 Gram)
  Chopped spinach 1⁄2 Cup (8 tbs), finely chopped (15 Gram)
  Thinly sliced green onion 1 Tablespoon
  Cornstarch 2 Teaspoon (Blended With 1 Tablespoon Cold Water)
  Thyme leaves/1/4 teaspoon dried thyme 1 1⁄2 Teaspoon, dried
  Salt 1⁄8 Teaspoon
  White pepper 1⁄8 Teaspoon
  Vegetable oil 1 Teaspoon
  Thyme sprig 1
  Plain nonfat yogurt 180 Milliliter (3/4 Cup)

1. To roast chiles, place chiles on a 12- by 15-inch (30- by 38-cm) baking sheet. Broil 4 to 6 inches below heat, turning often, until charred all over (5 to 8 minutes). Cover with foil and let cool on baking sheet; then remove and discard skins. Cut a slit down one side of each chile, but do not cut all the way to stem end and tip; be careful not to puncture opposite side of chile. Remove and discard seeds and veins from chiles; set aside.
2. Prepare Lime Salsa; refrigerate.
3. In a food processor, whirl eggs, egg whites, cottage cheese, spinach, 1 tablespoon of the onion, cornstarch mixture, thyme leaves, salt, and white pepper until smoothly pureed. Set aside.
4. Heat oil in a medium-size nonstick frying pan over medium heat. Add egg mixture to pan; stir to combine. Cook until mixture is softly set and looks like scrambled eggs (3 to 5 minutes).
5. Spoon hot egg mixture equally into chiles. Place filled chiles on a platter and garnish with red chile slices and thyme sprigs. Add yogurt, additional thinly sliced onion, and Lime Salsa to taste

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Roasted Chiles With Egg Recipe