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Recipe Category: Dairy
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Ingredients
- 4 ounces (115 g) sliced mushrooms
- 3 scallions, coarsely sliced
- 1 tablespoon (14 g) butter
- 2 canned artichoke hearts, chopped
- 6 eggs
- 1/2 cup (120 g) shredded Gruyere
Method
- If you haven’t purchased your mushrooms already sliced, slice them up while you slice the scallions
- In a large, heavy skillet over medium-high heat, saute the mushrooms and scallions in the butter
- When the mushrooms have turned darker, add the artichoke hearts (I just slice mine right into the skillet) and stir the whole thing up
- Then beat the eggs, add them to the skillet, and scramble the whole thing
- When the eggs are about half-set, add the cheese and scramble until done
- Serve
Makes 2 or 3 servings
- Assuming 3 servings, each will have 10 grams of carbohydrates and 4 grams of fiber, for a total of 6 grams of usable carbs and 19 grams of protein
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