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8 large eggs
In 1 tbsp. oil sauté onion for 10 to 12 minutes until golden, stirring occasionally. Add mushrooms and cook 8 minutes, or until golden and all liquid evaporates.
Remove shells from eggs and finely chop. Toss with mushroom mixture, celery, salt, and remaining oil. Chill. Serve on a bed of lettuce.
Posted by Shuli Gutmann
Nutritional Info Per Serving: 126 Calories (kcal); 10g Total Fat; (68% calories from fat); 6g Protein; 4g Carbohydrate; 187mg Cholesterol; 199mg Sodium
3 tablespoons olive oil
1 medium onion, cut in half and thinly sliced
10 ounces mushrooms, sliced
2 medium celery stalks, finely chopped
1/2 teaspoon salt
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1-1/2 Fat; 0 Other Carbohydrates