I got this recipe from the book 1001 low-carb recipes and it is very good. It's very rich so one day I had it with sliced tomatoes and another day I had it with a vinagrette salad. It's good warm or cold. When cold it kind of concentrates the flavors. This is definitly a keeper for me.

I made a couple changes to the recipe. I used chicken broth instead of dry white wine. I used swiss cheese in place of Guyere and I used heavy cream for the half-and-half.

4 tablespoons butter
1 pound mushrooms, sliced
½ medium onion, finely chopped
1 clove garlic, crushed
¼ cup chicken broth
1 teaspoon lemon juice
1 ½ cups heavy cream
3 eggs
1 teaspoon salt
¼ tsp pepper
3 cups shredded swiss cheese divided

Preheat oven to 350 degrees

Melt the butter in a heavy skillet over medium heat and begin frying the mushrooms, onion and garlic. When the mushrooms are limp, turn the heat up a bit and boil off the liquid. Stir in the chicken broth and cook until that’s boiled away too.

Stir in the lemon juice and turn off the heat.

Transfer the mixture to a large mixing bowl and stir in the heavy cream, eggs, salt, pepper and 2 cups of the cheese.

Spray an 8 x 8 in baking pan with nonstick cooking spray and spread the mushroom mixture evenly over the bottom.

Sprinkle the rest of the cheese on top and bake for 50 minutes or until the cheese on top is golden.

Serving size = 9
Carbs = 5
Fiber = 1

Vitacost has a deal when you register they send you a coupon code for $10 off $10. I ordered 2 oz organic vanilla flavoring, pumpkin pie spice and sea salt for $10.90. I also ordered 2 free samples - a breakfast bar and moisurizer. I took $10 off and then added $4.99 in shipping. Final cost $5.89, so I figure the vanilla extract at $4.85 was free.

I finished reading the library book Shock Wave by John Sandford. Mystery - very good.