- Portion size 4 servings
Ingredients
Method
In bowl, whisk together eggs, egg whites, 1/4 cup (50 mL) of the Parmesan cheese, salt and pepper; set aside. Remove enough watercress leaves to measure 1 cup (250 mL) packed; discard stems.In large ovenproof skillet, heat oil over medium-high heat; cook mushrooms, garlic and onions, stirring often, for about 5 minutes or until mushrooms are lightly browned. Add watercress; cook, stirring often, until wilted, about 3 minutes.
Pour egg mixture into skillet; sprinkle with Havarti and remaining Parmesan cheese, stirring to mix; cook for 5 minutes.
Reduce heat to medium-low. Cover and cook for about 7 minutes or until bottom and side are firm yet top is still slightly runny. Broil for 1 minute or until golden brown and set.
Nutritional facts Per serving: about
- Sodium 720 mg
- Protein 18 g
- Calories 274.0
- Cholesterol 226 mg
- Total carbohydrate 3 g
%RDI
- Iron 8.0
- Folate 15.0
- Calcium 29.0
- Vitamin A 18.0
- Vitamin C 15.0
