1 cup broccoli florets, cooked
1 large onion, thinly sliced
1/2 lb mushroom caps, thinly sliced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons butter
3 tablespoons grated Parmesan cheese
1 teaspoon baking soda
Minced parsley for garnish
Put 2 tablespoons butter in an oven-proof skillet. Saute onions and mushrooms until golden; remove from stove.
Put eggs, baking soda, salt and pepper in bowl and thoroughly beat. Add onions, mushrooms and broccoli; mix well.
Add remaining butter to skillet and pour in egg mixture. Tilt pan to cover bottom with mixture. Fry on top of stove until eggs start setting. Sprinkle cheese on top; place pan under broiler and brown.
Cut into wedges and serve; garnish with parsley.
Carb Count: 5 Carbs per serving.
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