Ingredients

　　1 tbsp extra-virgin olive oil

　　2 tsp butter

　　3/4 lb wild mushrooms (such as shiitake), chopped into bite-size pieces

　　1/4 cup sliced green onions

　　1 tsp fresh thyme

　　5 egg whites

　　2 tbsp each chopped fresh herbs (such as chives, parsley, chervil)

　　Squeeze of lemon

　　Heat oven to 350°F. Heat oil on high in a 6-inch cast-iron skillet for 2 minutes. Add butter; when it foams, add mushrooms. Season with salt and pepper and sauté 5 minutes. Reduce heat to low and add onions and thyme; sauté 2 or 3 minutes. Stir in egg whites with a heatproof rubber spatula until eggs start to set. Transfer skillet to oven and bake 5 minutes, until golden. Sprinkle with remaining herbs and lemon juice. Cut into wedges and serve.

Nutrition Per Serving

　　5.7 g fat (1.8 g saturated)

　　13.1 g carbs

　　7 g fiber

　　5.4 g protein

　　#### Nutritional analysis provided by Self