Quick & Easy portobello mushroom cap and egg: "Inside Out Omelette"

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Quick & Easy portobello mushroom cap and egg:

4.6 of 5 (7)

Nutritional Info

Servings Per Recipe: 1
Amount Per Serving
Calories: 191.8

Total Fat: 11.5 g
Cholesterol: 205.8 mg
Sodium: 312.9 mg
Total Carbs: 7.0 g
Dietary Fiber: 2.8 g
Protein: 17.1 g

View full nutritional breakdown of Quick & Easy portobello mushroom cap and egg: "Inside Out Omelette" calories by ingredient

Introduction

A scrumptious, quick microwaved meal on a bed of sautéed spinach. A scrumptious, quick microwaved meal on a bed of sautéed spinach.

Minutes to Prepare: 2

Minutes to Cook: 3

Number of Servings: 1

Ingredients

1 3-oz large portobello mushroom cap

1 large egg

2 slices, Sargento ultra-thin Swiss cheese

1.5 cups spinach

Olive oil cooking spray

salt and pepper to taste

Tips

This is very quick, yummy and so easy to make extra to share for breakfast, lunch or dinner. And no extra dishes if you eat it out of the pie plate!

Directions

Brush off the mushroom cap. Slice of the tip of the stem. Spray a non-metal pie plate with olive oil cooking spray. Place the mushroom on the plate, gills up. Lightly spray the gills with the olive oil spray. Break an egg over the gills, breaking the egg yolk with the shell or a fork. Salt and pepper to taste. Place two slices of ultra thin over the mushroom, positioning to cover the cap. Cover with plastic wrap. Microwave on high x 2-3 minutes. Place on a bed of lightly sautéed baby spinach. (sauté spinach in a non-stick pan with spray of olive oil and salt to taste)

Serving Size: makes 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user JOY136.