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!)

Comments are Closed