2 servings.Note: Substitute 1 cup egg substitute for 6 egg whites and 1 egg yolk, if desir
1 cup (1/2-inch) cubed French bread
1 teaspoon dried thyme
2 teaspoons Dijon mustard
1/4 teaspoon pepper
6 large egg whites, lightly beaten
1 large egg yolk, lightly beaten
1/2 cup chopped red onion
3 garlic cloves, minced
2 (4-ounce) packages sliced specialty mushroom blend (a blend of sliced crimini, shiitake, and oyster mushrooms)
1/4 cup (1 ounce) crumbled goat cheese with basil
How to Make It
Preheat oven to 400°.
Place bread cubes in a single layer on a jelly-roll pan. Bake at 400° for 8 minutes or until toasted. Increase oven temperature to 450°. Combine first 6 ingredients in a bowl; stir well. Set aside.
Coat an 8-inch nonstick skillet with cooking spray, and place over medium heat until hot. Add chopped red onion and garlic, and sauté 3 minutes. Add mushrooms, and sauté 5 minutes. Stir in bread cube mixture, and spread evenly in bottom of skillet. Cook over medium-low heat 5 minutes or until almost set.
Wrap handle of skillet with foil; place skillet in oven, and bake at 450° for 5 minutes or until set. Sprinkle with cheese; bake an additional minute or until cheese is warm (cheese will not melt).
Note: Substitute 1 cup egg substitute for 6 egg whites and 1 egg yolk, if desired.
Not bad, but not terribly exciting. Needs salt. Very heavy on the mushrooms. I agree with the previous reviewer that artichoke hearts might be a nice addition. Perhaps substitute half of the mushrooms for the artichokes.
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