Makes ten servings
1½tablespoons extra virgin olive oil
3garlic cloves, chopped
2cups sliced mushrooms
1teaspoon dried thyme
¼teaspoon kosher salt, divided
½teaspoon freshly ground black pepper, divided
non-stick cooking spray
10large eggs, beaten
1½cup roasted red peppers, sliced
⅓cup grated Parmesan
100 Calories (63% from fat) • carb.2g • pro.7g • f at 7g • sat. fat 3g • chol. 180mg • sod. 460mg • calc. 78mg • fiber 0g
Preheat Cuisinart Electric Skillet* to 375°; add oil. Add garlic to skillet and sauté 2-3 minutes, until fragrant. Add mushrooms, thyme, and a pinch each of the salt and pepper. Saute about six minutes, or until the mushrooms have softened. Reserve.
Reduce temperature to 275°F. Spray skillet with non-stick cooking spray. Pour in eggs and add remaining salt and pepper. Stir in reserved mushrooms and garlic mixture and top with Parmesan. Cover and cook until eggs have set, about 30 to 35 minutes.
*If using a Cuisinart traditional skillet, sauté garlic and mushrooms on medium heat, and then reduce to medium low once the egg mixture is added. Cook eggs uncovered until just set, about 6 to 8 minutes, and then transfer to a 350°F oven and cook for 15 minutes, or until puffed and cooked.