John Myers
Ingredients for 2 servings:
- 4 eggs
- 50 ml cream
- 250 g mushrooms, small
- 100 g shiitake mushroom(s)
- 50 g bacon cubes
- 2 tbsp, heaped Parmesan, grated
- 2 tbsp butter
- 1 small chili pepper(s), finely chopped
- 1 clove(s) garlic
- 1 small onion(s), finely chopped
- ½ bunch basil, chopped
- some oregano, dried
- 1 pinch(s) nutmeg, freshly grated
- n. B. Pepper, from the mill
- n. B. Salt
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
SiS-compatible, low carb
Halve or quarter the mushrooms, remove the stems from the shiitake mushrooms and also halve them. Whisk the eggs with the cream and Parmesan cheese, stir in the oregano and chili, and season with pepper, salt, and nutmeg. Heat the butter in a large frying pan and sauté the onions and bacon cubes. Press in the garlic and sauté. Add the mushrooms and fry until no more juices run, about 4-5 minutes. Then pour in the egg mixture and spread the basil evenly over the mixture. Fry the eggs over low heat until set, about 5 minutes. Quarter or halve the pancake and serve on warmed plates. Serve with a crisp green salad or, in summer, a tomato salad.
Facebook Comments