Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Oil |
| 10 \N | Eggs |
| \N \N | Salt & black pepper |
| 2 \N | Garlic cloves |
| \N \N | Gruyere cheese |
| 1 cup | Broccoli florets |
| ½ cup | Fresh mushrooms |
| 3 \N | Scallions |
| 6 \N | Cherry tomatoes |
| \N \N | Italian seasoning |
| \N \N | Black olives |
TOPPING
Heat oil in large heavy skillet. Pour eggs into pan. Cook over medium-low heat, pulling eggs away from the sides of the pan with a spatula so uncooked eggs run to the sides & cook. Sprinkle garlic, cheese, broccoli, mushrooms, scallions, tomatoes, Italian seasoning & olives over the top.
Season with salt & black pepper. Cook, covered, a few minutes until eggs are set & cheese is melted. Serve cut in wedges.
Approximately 12-15 minutes.
Per serving: 1401 Calories; 101g Fat (63% calories from fat); 68g Protein; 67g Carbohydrate; 1832mg Cholesterol; 662mg Sodium By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2027 Converted by MM_Buster v2.0l.