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Serving Size Serves 1
Ingredients
1 large field mushroom
1 whole organic egg
5 organic egg whites
1 tsp lemon zest
2 tbsp freshly chopped herbs (sage, oregano, chives)
ground black pepper
1 small handful baby spinach leaves
1/4 avocado
1 tomato, sliced
Instructions
Grill the mushroom for a few minutes each side until warmed though
Whisk the eggs lightly with 1 tablespoon of water, lemon zest and herbs.
Pour the eggs into a non-stick pan, stirring with a wooden spoon, gathering all the soft , moist curds until creamy.
Spoon into the cavity of the grilled mushroom.
Arrange sliced tomato and avocado onto a serving plate followed by the egg filled mushroom.
Grind over a little black pepper and enjoy.
By Teresa Cutter < the healthy chef © 2006
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