| Ingredients |
2 large eggs, lightly beaten
4 oz Cheddar cheese, grated
1/4 cup cream
2 tbsp butter
2 cups Mushroom, chopped
2 tsp dried sweet basil, to taste
1 tsp ground cayenne pepper, to taste
1/2 package frozen whole-leaf spinach, optional
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| Preparation |
Preheat the oven to 325°F/180C
Using 1 tablespoon butter, grease the bottom and sides of a 9-inch pie pan
(ceramic or glass is best). I use small individual serve ramekins.
Place a tablespoon of butter into a medium saucepan, add chopped mushrooms. Sauté
over medium heat for 4-5 minutes. Remove mushroomsfrom pan and set aside.
Using the heated saucepan, heat the cream until it just starts to bubble up.
Remove from heat and quickly stir in grated cheese. When the cheese and cream
are blended, add the sauteed mushroom, basil, and garlic
Cool the mixture (4-5 minutes), add two eggs and mix. Pour mixture into the pie pan or
the individual ramekins. (This will fill two.) , place pan in the oven, and bake until set
(25-30 minutes). Refrigerate and serve cold the following morning.
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Per Serving: 472 Calories; 43 g Fat; 25 g Sat Fat; 321 mg Cholesterol; 483 mg Sodium;
7 g Carb; 3 g Fiber; 17 g Protein. |
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