Servings: 8

About 2 tbsp. butter About 2 tbsp. butter
8 oz fresh moreles or oyster mushroom, cleaned and sliced 8 oz fresh moreles or oyster mushroom, cleaned and sliced
1½ cups shredded harvati or jack cheese 1½ cups shredded harvati or jack cheese
½ cup whipping cream ½ cup whipping cream
½ tsp dry mustard ½ tsp dry mustard
¼ tsp minced fresh thyme leaves ¼ tsp minced fresh thyme leaves
¼ tsp. each salt and pepper ¼ tsp. each salt and pepper
6 large eggs, lightly beaten 6 large eggs, lightly beaten

1. Preheat oven to 325°. In a large frying pan, melt 2 tbsp of butter over high heat. Add mushrooms and cook, stirrin often, until lightly browned, about 5 minutes
2. Butter an 8-in square backing dish and sprinkle cheese on the buttom. In a small bowl, mix cream, mustard, thyme, salt, and pepper. Pour half the cream mixture over the cheese. Top with mushrooms and eggs. Pour remaining cream mixture over the top. Bake until eggs are set, about 35 minutes.

Per serving:  Per serving:
184 cal. (135 cal from fat)  184 cal. (135 cal from fat)
9 g protein  9 g protein
15 g fat  15 g fat
2.4 g carbs (0.4 g fiber)  2.4 g carbs (0.4 g fiber)