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Ingredients
- 2 tbsp extra virgin olive oil
- 8 oz chicken breast cooked
- 3 tbsp spring onions chopped
- 4 whole eggs
- 6 Portobello mushroom caps
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Italian seasoning
- 1/4 cup mozzarella cheese whole milk
Ingredients
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Instructions
- Preheat broiler.
- Cut chicken breast in half lengthwise, then thinly slice crosswise.
- Heat oil in a large nonstick skillet over medium heat. Add the chicken and green onion and cook 3 4 minutes until chicken is no longer pink. Add the eggs and cook until firm.
- Meanwhile, place the mushroom caps, ribbed side up, on a foil-lined baking sheet. Sprinkle with salt, pepper and herbs and broil for about 7 minutes, turning once, until slightly soft and dark in color.
- Remove mushroom caps from oven and spoon egg mixture into them. Optional: add freshly diced tomatoes or red bell pepper to increase your veggies for the day. Top with cheese and broil for 1 minute until melted.
- Serve immediately.
Recipe Notes
Approx. Nutrition per serving (1boat): 165 kcal; 10g Fat; 15g protein
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