BROUILLADE OF MUSHROOMS - THM S

By Lulubelle

Ingredients

• 8 eggs
• 2 tablespoons heavy cream
• 10 mushrooms, diced, about 6 1/2 ounces
• 4 tablespoons butter, divided
• 1 clove garlic, minced
• 2 teaspoons fresh parsley, chopped
• 1/4 cup parmesan cheese, 1 ounce
• Salt and pepper, to taste

Preparation

Step 1

Heat 2 tablespoons butter in a medium-large nonstick skillet. Sauté the mushrooms until tender; remove from the pan and set aside. Meanwhile, beat the eggs with a fork or whisk 1 minute. Add the cream, salt and pepper; beat 1 more minute. Heat the remaining 2 tablespoons butter in the skillet; pour in the eggs. Stir constantly while cooking over medium-low heat. Keep pushing the cooked portions towards the center. When the eggs are nearly set, but still creamy, stir in the mushrooms, garlic and parsley. Cook just a few more seconds until the eggs are moist but done. Sprinkle with the parmesan cheese.

Makes 4-6 servings
Do not freeze

Per 1/4 Recipe: 320 Calories; 27g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Per 1/6 Recipe: 213 Calories; 18g Fat; 11g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs