Breakfast Mushroom Cups

Breakfast Mushroom Cups

Breakfast Mushroom Cups

2   Large Portobella Mushrooms, stems removed

1   Cup Egg Substitute (Egg Beaters)

1/8 Tsp. Garlic Salt

1/8 Tsp. Pepper, divided

1/4 Cup Fat-free Feta Cheese

1   Small Onion, chopped

2    Tbsp. Minced Fresh Basil

1/2 Tsp. Olive Oil

1   Cup Fresh Baby Spinach

 

Directions:  Place mushrooms on a 15 X 10 X 1″ baking pan.  Spray with cooking spray; sprinkle with garlic salt and dash of pepper.  Bake at 425 degrees for 10 minutes or until tender.

In a large saucepan, saute onion in oil until tender.  Stir in spinach and cook until wilted.  In a small bowl, whisk the egg substitute, salt, and the remaining pepper; add to the pan.  Cook and stir until well set.

Spoon egg mixture into mushrooms; sprinkle with cheese and basil.

Serves:  2

Exchanges:  3 Extra Lean Protein, 1 Fat, 1 Vegetable

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