Carbs Per Serving: 5.33g
1 tablespoon cooking oil
10 ounces frozen broccoli spears
1 tablespoon water
4 ounces button mushrooms — drained
2 tablespoons heavy cream
3 tablespoons water
1 1/2 teaspoons Italian seasoning — crushed
6 thin tomato slices — about 1 med tomato
1/4 cup grated Parmesan cheese
How to Prepare:
In a 10-inch omelet pan or skillet over medium heat, combine oil, broccoli, and water. Cover and cook just until broccoli can be broken apart with a fork, about 3 minutes. Take pan off the heat.
Arrange broccoli spears so stems point to center of pan. Set mushrooms, rounded sides up, between
broccoli spears. In medium bowl, thoroughly blend eggs, milk, and seasoning.
Pour over broccoli. Cover and cook over medium heat until eggs are almost set.
Remove from heat.