Ingredients
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1 tablespoon butter or 1 tablespoon margarine
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4 ounces medium mushrooms, sliced
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6 large eggs
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2 tablespoons milk or 2 tablespoons water
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1 1/2 cups cheddar cheese, divided
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1/4 cup chopped parsley
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salt and pepper (I didn't think it needed any but suit yourself)
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1/4 cup sliced green onion (include some of the green tops)
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3 ounces andouille sausages, sliced in half lengthwise and cut into 1/8 inch pieces
Instructions
- Melt the butter in a large ovenproof skillet.
- Add in the next 3 ingredients; stir/saute for about 10 minutes or until the veggies are tender and the sausage is browned.
- In a mixing bowl, whisk together the eggs, milk, 1 cup of cheese, parsley and salt/pepper to taste.
- Pour mixture over sausage-veggie mixture; lower heat setting to medium-low; cover and cook until about 10-12 minutes or until eggs are set and top is almost dry.
- Sprinkle remaining cheese over the top.
- Place in preheated oven and broil about 1 minute or until cheese is melted.
- Remove from oven and let rest for 5 minutes.
- Cut into wedges and serve.