Herby Portabella and Egg Bites
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
¤ 2 large eggs (hard boiled)¤ Portabella mushrooms (small package)¤ Cucumber (peeled and sliced thinly) - 14 slices ¤ Chives - chopped¤ Triscuit Reduced Fat Crackers, low fat preferred (14/serving)¤ EVOO (Extra Virgin Olive Oil) - just a smidge for taste¤ Lemon juice (2 oz) - for taste
Preparation:
Hard boil 2 large grade A eggs (if you can like the taste of brown eggs, go for those as they have fewer calories) for 20 minutes.
While the eggs are boiling cut the portabella mushrooms lengthwise. Chop chives as well.Layer the chives on top of the mushrooms. Sprinkle the tsp olive oil over mushrooms/onions and top with rosemary. Salt/pepper to taste. Stick in broiler (oven) until onions have lightly browned or has reached the color you desire.
Peel and slice the cucumbers lengthwise. Once eggs have finished boiling take off heat, shell and cut lengthwise. At this point you can decide whether to keep the yolk or just eat the whites. I personally like just the whites but everyone has different tastes. (Note: The nutrition information for this recipe is for the whites only, not the yoks). Take the mushroom/onions out of the oven. Lay down 15 Triscuit crackers and lay the cucumber down first. Sprinkle the lemon juice on top of the cucumber. Next lay down the mushroom. Garnish with a little more rosemary for added color/taste!
Enjoy!
*Note: You can also choose a different flavored Triscuit cracker. They come in many varieties. A good substitute could be the rosemary/olive oil whole wheat triscuits or the Fire roasted tomato for a more tangy flavor. Whatever you already have in the pantry works!
Serving size: Makes 14 bite sized portions
Number of Servings: 1
Recipe submitted by SparkPeople user MSMORBID921.
Hard boil 2 large grade A eggs (if you can like the taste of brown eggs, go for those as they have fewer calories) for 20 minutes.
While the eggs are boiling cut the portabella mushrooms lengthwise. Chop chives as well.Layer the chives on top of the mushrooms. Sprinkle the tsp olive oil over mushrooms/onions and top with rosemary. Salt/pepper to taste. Stick in broiler (oven) until onions have lightly browned or has reached the color you desire.
Peel and slice the cucumbers lengthwise. Once eggs have finished boiling take off heat, shell and cut lengthwise. At this point you can decide whether to keep the yolk or just eat the whites. I personally like just the whites but everyone has different tastes. (Note: The nutrition information for this recipe is for the whites only, not the yoks). Take the mushroom/onions out of the oven. Lay down 15 Triscuit crackers and lay the cucumber down first. Sprinkle the lemon juice on top of the cucumber. Next lay down the mushroom. Garnish with a little more rosemary for added color/taste!
Enjoy!
*Note: You can also choose a different flavored Triscuit cracker. They come in many varieties. A good substitute could be the rosemary/olive oil whole wheat triscuits or the Fire roasted tomato for a more tangy flavor. Whatever you already have in the pantry works!
Serving size: Makes 14 bite sized portions
Number of Servings: 1
Recipe submitted by SparkPeople user MSMORBID921.
Nutritional Info Amount Per Serving
- Calories: 446.6
- Total Fat: 20.6 g
- Cholesterol: 0.0 mg
- Sodium: 436.6 mg
- Total Carbs: 53.4 g
- Dietary Fiber: 8.2 g
- Protein: 18.4 g
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