| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | Caprial1 | 1 | servings | |
INGREDIENTS
| 12 | lg | Eggs |
| 1/2 | c | Milk |
| 1 | ts | Chopped fresh lemon thyme |
| Salt and pepper to taste | ||
| 3 | tb | Unsalted butter |
| 2 | Shallots; finely chopped | |
| 3 | Garlic cloves; finely chopped | |
| 1 | sm | Onion; diced small |
| 1 | sm | Zucchini; julienned |
| 1 | sm | Carrot; julienned |
| 1 | sm | Yellow squash; julienned |
| 1 | c | Sliced domestic mushrooms |
| 1 | c | Crabmeat |
| 1/4 | c | Grated Parmesan cheese |
| Lemon wedges for garnish |
INSTRUCTIONS
Crack eggs into a medium-size bowl and add milk, lemon thyme, and salt and pepper. Whisk in the milk and break up the yolks. Set aside. In a very large, ovenproof saut. pan (about 12 to 14 inches), heat butter until melted. Add shallots and garlic, and saut. over high heat until you can smell the aroma. Add onion and saut. until tender. Add vegetables and saut. until al dente or tender. Add crabmeat and mix well. Pour eggs into the vegetables and crabmeat and stir with a fork to mix. Continue cooking over high heat, constantly stirring with the fork until the eggs just start to set. Move to oven, and continue cooking on the first rack under the broiler, just until the eggs set, about 3 to 4 minutes. Remove from oven and slice into quarters. Sprinkle grated Parmesan cheese on top and garnish with fresh lemon wedges. Serves 4 Converted by MC_Buster. Per serving: 1528 Calories (kcal); 100g Total Fat; (58% calories from fat); 109g Protein; 47g Carbohydrate; 2475mg Cholesterol; 1538mg Sodium Food Exchanges: 0 Grain(Starch); 14 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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