Grilled Portobello Omelette |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I just got this on a recipe card from my local Earthfare store, and I can't wait to try it out! What a unique use of both portobello mushrooms and the grill! It looks like there is a lot of play room here, as far as using different cheeses (feta?), veggies (sun-dried tomatoes?), and even brushes of vinegar... Ingredients:
4 portabella mushrooms (large) |
1/4 cup reduced-fat cheddar cheese |
4 teaspoons green onions, chopped |
4 teaspoons red bell peppers, chopped |
4 eggs |
1/2 cup egg substitute |
Directions:
1. Preheat grill to medium.
2. Remove stems from mushrooms and scrape gills with a spoon.
3. Place 1 T cheese and 1 t each of the onion and bell pepper into each mushroom cap. Season with salt and pepper to taste.
4. In a small bowl, beat eggs and egg substitute, adding salt or pepper to taste.
5. Place mushroom caps on the grill and fill each with the egg mixture.
6. Grill, covered, 25 minutes or until the eggs are set. Serve immediately.
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