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Ingredients
- 12 lrg Large eggs
- 1/2 c. Lowfat milk
- 1 tsp Minced fresh lemon thyme Salt and pepper to taste
- 3 Tbsp. Unsalted butter
- 2 x Shallots, finely minced
- 3 x Garlic cloves, finely minced
- 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
Directions
- Crack Large eggs into a medium-size bowl and add in lowfat milk, lemon thyme, and salt and pepper. Whisk in the lowfat milk and break up the yolks. Set aside.
- In a very large, ovenproof saute/fry pan (about 12 to 14 inches), heat butter till melted. Add in shallots and garlic, and saute/fry over high heat till you can smell the aroma. Add in onion and saute/fry till tender.
- Add in vegetables and saute/fry till al dente or possibly tender. Add in crabmeat and mix well. Pour Large eggs into the vegetables and crabmeat and stir with a fork to mix.
- Continue cooking over high heat, constantly stirring with the fork till the Large eggs just start to set. Move to oven, and continue cooking on the first rack under the broiler, just till the Large eggs set, about 3 to 4 min. Remove from oven and slice into quarters. Sprinkle grated Parmesan cheese on top and garnish with fresh lemon wedges.
- Serves 4
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1298g | |
| Calories 1442 | |
| Calories from Fat 865 | 60% |
| Total Fat 97.02g | 121% |
| Saturated Fat 41.49g | 166% |
| Trans Fat 0.0g | |
| Cholesterol 2719mg | 906% |
| Sodium 1387mg | 58% |
| Potassium 2560mg | 73% |
| Total Carbs 33.14g | 9% |
| Dietary Fiber 5.6g | 19% |
| Sugars 21.31g | 14% |
| Protein 112.98g | 181% |
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