- 2 eggs and 2 egg whites
- Portobello mushroom caps (1 cup is approximately 3.4 oz.)
- Black pepper to taste
- Fresh parsley or thyme
- 1 tsp. olive oil
*Reminder the portion of eggs for a Phase 1-3 dieters is 2 whole eggs plus 2 egg whites. So you could actually have two mushroom caps, with 1 egg plus 1 egg white in each cap.
Directions: Clean the portobello mushroom caps with a damp cloth, remove the stem and scrape out the gills so you have a well deep enough for the egg. Weigh the mushroom caps. Rub a little bit of olive oil on the outside of the mushroom to help it cook and keep it from sticking to the pan. Arrange the caps on a baking sheet. Crack each egg into a small bowl and then carefully slide it onto a mushroom cap. Sprinkle with black pepper and fresh herbs of choice. CAREFULLY place the baking pan into the pre-heated 375 degree F oven and bake for 20-30 minutes. The amount of time required depends on how thick your mushrooms are and how done you like your eggs.
Serving size: 1
4 oz. dinner protein
Select vegetables determined by weight
1 tsp. olive oil
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