This really sounds great, can't wait to try it. Linda
----- Original Message -----
From: "Jan Bailey" <[email protected]>
To: <[email protected]>
Sent: Sunday, January 17, 2010 8:25 AM
Subject: [CnD] Slow Cooker Egg, Feta and Mushroom Breakfast Casserole
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
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