Portobello and Pesto Egg Scramble
Becky contributed this to our Healthy Breakfast ideas:
In a medium saute’ pan, cook 1 sliced portobello mushroom cap with 1/4 cup chopped red onion in 1 tsp. olive oil until soft, about 5 minutes. Whisk 4 egg whites with 1 tbls. water and add to pan. Scramble mixture over medium heat until eggs are no longer runny. Add salt and pepper to taste.
Just before removing from heat, fold in !/4 cup shredded part-skim mozzarella (or omit for a Healthy Priorities breakfast) and 1 tsp. prepared pesto. Serve with 1 slice of toast (hopefully GF or grain free!)