Mushroom Upside-Down Pancake
 

I concocted this for DH and myself for breakfast today and it sure came out good. Didn't even think to get a picture before we ate it all up, but I'll post a picture next time I do this one. Hope you folks like this one.

http://buttoni.wordpress.com/2010/0...e-down-pancake/

This was an experiment we both really liked a lot. Though you can use another cheese in this, it won’t be quite as good, as I discovered when I used jack cheese one time. You should omit the wine if still on Induction. If you carefully slide a teflon spatula under this to loosen, you can turn it over, in tact, onto the plate easier.

INGREDIENTS:

2 T. unsalted butter

6 large mushrooms, sliced

2 oz. onion, sliced thin

dash salt and pepper

2 T. white wine (omit if still on Induction)

2 T. heavy cream

3 eggs

3 oz. grated smoked Gouda cheese

DIRECTIONS:

Preheat oven to 350º. Melt butter in no-stick skillet. Saute onion and mushrooms, along with salt and pepper until soft. Add wine and continue to cook another minute or so. Arrange mushrooms/onions in flat layer at bottom of the skillet. In a small bowl, beat the eggs and cream together. Evenly and gently pour eggs over mushrooms, trying not to disturb their flat layer. Sprinkle the gouda cheese on top and pop in to oven. Bake at 350º for 10-15 minutes or until center is no longer wet. Using a large teflon spatula to loosen from the pan, flip the entire omelet onto a serving plate. It’s pretty with the mushrooms UP!

NUTRITIONAL INFO: Makes 3 servings, each containing:

300 calories

24.3 g fat

4.57 g carbs

1 g fiber

3.57 g NET CARBS

16 g protein

415 mg. sodium

How many eggs?

Oops. I just caught that omission....it's 3 eggs. Sorry folks.