Crack eggs into a medium-size bowl and add milk, lemon thyme, and salt and pepper. Whisk in the milk and break up the yolks. Set aside. In a very large, ovenproof saute pan (about 12 to 14 inches), heat butter until melted. Add shallots and garlic, and saute over high heat until you can smell the aroma. Add onion and saute until tender. Add vegetables and saute until al dente or tender. Add crabmeat and mix well. Pour eggs into the vegetables and crabmeat and stir with a fork to mix. Continue cooking over high heat, constantly stirring with the fork until the eggs just start to set. Move to oven, and continue cooking on the first rack under the broiler, just until the eggs set, about 3 to 4 minutes. Remove from oven and slice into quarters. Sprinkle grated Parmesan cheese on top and garnish with fresh lemon wedges. Serves 4 Per serving: 1528 Calories (kcal); 100g Total Fat; (58% calories from fat); 109g Protein; 47g Carbohydrate; 2475mg Cholesterol; 1538mg Sodium Food Exchanges: 0 Grain(Starch); 14 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (3523g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 4609 (72%)|
|Amt Per Serving||% DV|
|Total Fat 512.1g||683 %|
|Saturated Fat 227.3g||1137 %|
|Monounsaturated Fat 169.7g|
|Polyunsanturated Fat 49.7g|
|Cholesterol 13427.7mg||4132 %|
|Sodium 5243.1mg||181 %|
|Potassium 4879.7mg||128 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 25.3g|
|Protein 425.8g||608 %|
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Calories per serving: 6387
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