Vegetarian

Quick and Easy portobello mushroom cap and egg: "Inside Out Omelette" takes 2 minutes to prepare.

Quick and Easy portobello mushroom cap and egg: "Inside Out Omelette" takes 3 minutes to cook.

Quick and Easy portobello mushroom cap and egg: "Inside Out Omelette" makes 1 servings.

The ingredients for Quick and Easy portobello mushroom cap and egg: "Inside Out Omelette" are:

1 3-oz large portobello mushroom cap
1 large egg
2 slices, Sargento ultra-thin Swiss cheese
1.5 cups spinach
Olive oil cooking spray
salt and pepper to taste

Here is how you make Quick and Easy portobello mushroom cap and egg: "Inside Out Omelette":

Brush off the mushroom cap. Slice of the tip of the stem. Spray a non-metal pie plate with olive oil cooking spray. Place the mushroom on the plate, gills up. Lightly spray the gills with the olive oil spray. Break an egg over the gills, breaking the egg yolk with the shell or a fork. Salt and pepper to taste. Place two slices of ultra thin over the mushroom, positioning to cover the cap. Cover with plastic wrap. Microwave on high x 2-3 minutes. Place on a bed of lightly saut?ed baby spinach. (saut? spinach in a non-stick pan with spray of olive oil and salt to taste)Serving Size: makes 1 servingNumber of Servings: 1Recipe submitted by SparkPeople user JOY136.

The nutritional information for Quick and Easy portobello mushroom cap and egg: "Inside Out Omelette" is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 191.8

• Total Fat: 11.5 g
• Cholesterol: 205.8 mg
• Sodium: 312.9 mg
• Total Carbs: 7.0 g
• Dietary Fiber: 2.8 g
• Protein: 17.1 g

The dietary needs meet for Quick and Easy portobello mushroom cap and egg: "Inside Out Omelette" is Vegetarian