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Ingredients
- 2 tsp olive oil
- 1 medium bell pepper (any color), thinly sliced
- 8 oz sliced mushrooms, cremini or white button mushrooms
- 8 large eggs
- 7 oz shredded cheese (I like low-fat 4-cheese Italian blend)
- 2 tsp milk (nonfat or low-fat)
- 2 tsp fresh thyme leaves
- 1/4 tsp kosher salt
- 1/4 tsp fresh black pepper
- 1/4 cup grated Parmigiano-Reggiano cheese, or more to taste
View Full Recipe at The Perfect Pantry
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 932g | |
| Calories 1526 | |
| Calories from Fat 1019 | 67% |
| Total Fat 115.02g | 144% |
| Saturated Fat 55.45g | 222% |
| Trans Fat 0.0g | |
| Cholesterol 1876mg | 625% |
| Sodium 2385mg | 99% |
| Potassium 1652mg | 47% |
| Total Carbs 19.48g | 5% |
| Dietary Fiber 4.4g | 15% |
| Sugars 12.33g | 8% |
| Protein 107.18g | 171% |
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