Recipe information
Yield
Makes 4 servings
Ingredients
1
tbsp extra-virgin olive oil
2
tsp butter
3
/4 lb wild mushrooms (such as shiitake), chopped into bite-size pieces
1
/4 cup sliced green onions
1
tsp fresh thyme
5
egg whites
2
tbsp each chopped fresh herbs (such as chives, parsley, chervil)
Squeeze of lemon
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Preparation
Heat oven to 350°F. Heat oil on high in a 6-inch cast-iron skillet for 2 minutes. Add butter; when it foams, add mushrooms. Season with salt and pepper and sauté 5 minutes. Reduce heat to low and add onions and thyme; sauté 2 or 3 minutes. Stir in egg whites with a heatproof rubber spatula until eggs start to set. Transfer skillet to oven and bake 5 minutes, until golden. Sprinkle with remaining herbs and lemon juice. Cut into wedges and serve.
Nutrition Per Serving
Nutritional analysis per serving: 123 calories
5.7 g fat (1.8 g saturated)
13.1 g carbs
7 g fiber
5.4 g protein
#### Nutritional analysis provided by Self