Slow Cooker Egg, Feta and Mushroom Breakfast Casserole - 5g Carbohydrate; 1g Dietary Fiber
1 pound sliced portabella mushrooms -- or other "fancy" mushrooms 1 red bell pepper -- chopped 1/2 tablespoon olive oil -- or butter cooking spray 6 1/2 ounces feta cheese -- in one piece 12 large eggs 1/2 teaspoon black pepper Use a 4-quart slow cooker. Saute the mushrooms and bell pepper in a large-ish frying pan over medium heat in a bit of olive oil or butter (I used butter) until they are wilted and tender. Spray the inside of your stoneware with cooking spray, and add the sauteed mushrooms, bell pepper, and any mushroom juice. Crumble in the entire block of feta cheese. In a large bowl, whisk the eggs with a fork. Add the pepper to the eggs and mix. Pour the eggs on top of the feta and veggies. Cover and cook on high for to 4 hours, or until the eggs have fully set and begun to brown on the top and pull away from the sides. Serves 8 Source: "Make it Fast, Cook it Slow by Stephanie O'Dea, 2009" S(Formatted by Chupa Babi): "Jan 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 13g Fat (61.3% calories from fat); 14g Protein; 5g Carbohydrate; 1g Dietary Fiber; 339mg Cholesterol; 365mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. NOTES : Cooker: 4 quarts Time: HIGH for 2 to 4 hours _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
