6 large eggs, slightly beaten
1/3 cup shredded Gruyere or Swiss cheese
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons margarine or butter
1-1/2 cups thinly sliced fresh mushrooms (4 ounces)
2 green onions, thinly sliced
1 tablespoon snipped fresh Italian flat-leaf parsley
1 tablespoon snipped fresh dillweed
Combine eggs, cheese, water, salt, and pepper. Heat margarine or butter in a 10-inch nonstick skillet until melted. Add mushrooms; cook over medium-high heat 4 to 5 minutes or until liquid evaporates. Add green onion, parsley, and dillweed. Reduce heat.
Pour egg mixture over mushroom mixture. Cook, uncovered, over medium heat. As the egg mixture begins to set, run a spatula around edge of skillet, lifting mixture so uncooked portion flows underneath. Continue until almost set. Remove from heat. Cover; let stand 3 to 4 minutes or until top is set. Cut into wedges.
Makes 4 servings.
Menu Suggestion: Make it a meal with orange juice, sausage, and blueberry muffins.
Nutritional facts per serving: calories: 216, total fat: 17g, saturated fat: 5g, cholesterol: 331mg, sodium: 332mg, carbohydrate: 3g, fiber: 0g, protein: 13g, calcium: 12%, iron: 11%