Breakfast Portabella
Quick and easy, serves 2
2 Portabella mushroom caps, rinsed and wiped clean.
Olive oil
2 eggs (or egg substitute)
1 Tbsp. diced green pepper
1 Tbsp. diced onion
1 Tbsp. diced tomato
Dash of salt, pepper and thyme
On a baking sheet, broil the Portabella (wipe the bottom with Olive oil to prevent sticking) until just tender. In a fry pan, scramble the eggs, pepper, onion, tomato, salt, pepper and thyme until cooked through. Cup the egg mixture into the Portabella cap and return to the oven for a short time. Garnish with Parsley and serve.
Sherry
