Rich enough to give Dean Ornish fits, and oh-so-good. Thanks to my friend Kay for the name!

Yield: 9 generous servings, each with 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 13 grams of protein.

INGREDIENTS 

• 4 tablespoons butter
• 1 pound mushrooms, sliced
• 1/2 medium onion, finely chopped
• 1 clove garlic, crushed
• 1/4 cup dry white wine
• 1 teaspoon lemon juice
• 1 1/2 cups half-and-half
• 3 eggs
• 1 teaspoon salt or Vege-Sal
• 1/4 teaspoon pepper
• 3 cups shredded Gruyere cheese (a little more than 1/2 pound)

INSTRUCTIONS 

1. Preheat the oven to 350°F.
2. Melt the butter in a heavy skillet over medium heat, and begin frying the mushrooms, onion, and garlic.
3. When the mushrooms are limp, turn the heat up a bit and boil off the liquid. Stir in the white wine, and cook until that’s boiled away, too.
4. Stir in the lemon juice and turn off the heat.
5. Transfer the mixture to a large mixing bowl, and stir in the half-and-half, eggs, salt, pepper, and 2 cups of the cheese.
6. Spray an 8 x 8-inch baking pan with nonstick cooking spray, and spread the mixture from step 5 evenly over the bottom.
7. Sprinkle the rest of the cheese on top, and bake for 50 minutes, or until the cheese on top is golden.