Open Faced Portabella Egg Sandwich

Prep Time: 20 minutes | Cook Time 10 minutes

Ingredients:
  • 4 PORTABELLA MUSHROOMS, stemmed and washed
  • 2 C SPINACH
  • 2 C ARUGULA
  • 2 TBL EXTRA VIRGIN OLIVE OIL
  • 1 TBL fresh LEMON, juiced
  • SEA SALT & PEPPER to taste
  • 4 large EGGS
  • 3/4 C part skim RICOTTA CHEESE
  • 1/4 C PARMIGIANO-REGGIANO CHEESE, freshly grated
  • 1/2 TBL fresh THYME, chopped
  • AVOCADO, sliced
  • TOMATO, sliced
Instructions:
  1. Preheat grill or broiler, brush or spray MUSHROOM with EXTRA VIRGIN OLIVE OIL.
  2. Broil or grill for 2-3 minutes on each side.
  3. Combine ARUGULA, SPINACH, EXTRA VIRGIN OLIVE OIL, LEMON JUICE, SEA SALT and PEPPER in a large bowl, toss gently to combine.
  4. Heat skillet over medium heat spray lightly with EXTRA VIRGIN OLIVE OIL.
  5. Crack EGGS into pan cook 2 minutes add 2 TBL water and cover pan with lid, Cook 2 more minutes or until whites are set.
  6. Remove from heat.
  7. Combine pinch of SEA SALT, RICOTTA, PARMIGIANO-REGGIANO, and THYME. Spread over MUSHROOM.
  8. Top MUSHROOM with greens, slices of AVOCADO and TOMATO then finish with EGG on top. Sprinkle with SEA SALT and PEPPER to taste.
Note:

If you cannot have dairy, you can leave out the ricotta.

Categories:

Gluten Free, Vegetarian, Breakfast / Brunch

Macros:
Calories: 300
Protein: 16 g
Net Carbohydrates: 8 g
Fat: 22.7 g

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Contact Us

Send me an email and we'll get back to you, asap!