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Ingredients

3 tablespoons butter, divided
1 small onion, finely chopped
1 cup coarsely chopped mushrooms (button, portobello or mixed wild)
8 large eggs
¼ cup full-cream milk
¼ cup cream
¼ cup cream cheese
1 cup grated Gruyère cheese
2 teaspoons chopped fresh parsley
½ teaspoon salt
a pinch of pepper[/box]

Heat two tablespoons of butter over medium heat in a large nonstick pan. Add onion and cook for one minute. Add mushrooms and cook until lightly brown, about eight minutes; transfer to plate and set aside. Wipe pan clean with a paper towel. Whisk eggs, milk and cream in a large bowl until well blended. Add cream cheese to the mixture in small dollops. Stir in Gruyère, mushrooms, parsley, salt and pepper. Heat the pan over medium heat, melt the remaining tablespoon of butter and add egg mixture. Cook for three to five minutes until edges start to look firm, then transfer to oven. Bake at 180° C for 15 to 20 minutes, until centre is just set.

Serves five.

Per serving: kJ 1 440; Fat 28.6g;
Carbs 2.8g; Protein 18.4g

Recipe supplied by John and Diane MacPherson