Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Water 3 ea Eggs
5 T Butter or margarine 3/4 c Shredded Swiss cheese
1/4 t Salt 1 1/2 c Small spinach leaves
2/3 c All-purpose flour 8 ea Cherry tomatoes

--------------------EGG-VEGETABLE SALAD-------------------------
1/2 c Mayonnaise 1 c Frozen peas (thawed)
1 t Dijon mustard 1 c Celery, thinly sliced
1/4 t Ground cumin 2 ea Green onions and tops, sliced
1 c Raw cauliflower, sliced 6 ea Hard-cooked eggs
1/4 lb Raw mushrooms, thinly sliced

In a 2-quart pan, bring water, butter, and salt to a boil. When
butter melts, remove pan from heat and add flour all at once. Beat
until well blended.
Return pan to medium heat and stir rapidly for 1 minute or until a
ball forms in middle of pan and a film forms on bottom of pan. Remove
pan from heat and beat in eggs, one at a time, until mixture is
smooth and glossy. Add cheese and beat until well mixed.
Spoon into a greased 9-inch round pan with removable bottom or
spring-release sides. Spread evenly over bottom and up sides of pan.
Bake crust in a 400 degree oven for 40 minutes or until puffed and
brown; turn off oven. With a wooden pick, prick crust in 10 to 12
places; leave in closed oven for about 10 minutes to dry. Remove pan
from oven and cool completely. Remove crust from pan. Prepare
egg-vegetable salad. In a bowl, stir all ingredients except eggs
together as listed. Coarsely chop the 6 hard-cooked eggs; gently fold
into vegetable mixture.
Line bottom and sides of boat with spinach leaves.
Cut each tomato in half. Pile egg salad over spinach and garnish
with cherry tomatoes. Cut boat in thick wedges. Per Serving
(including salad): 18 grams protein, 19 grams carbohydrate, 436
milligrams cholesterol, 483 calories.

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