WEEKDAYS 1e|12c|p

Western Portobello Scramble

Diane Henderiks
Servings: 6
1 to 30 min

Western Portobello Scramble

  • Ingredients
  • step-by-step directions
Western Portobello Scramble
  • 6 whole cage-free large brown Eggs
  • 12 Egg whites - I cook the yolks and give to my dogs with dinner...they love it!
  • 1/4 cup Skim Milk
  • 3 Green Onions; white and light green parts only, sliced
  • 3/4 plus 1/4 cup Fat-Free Sharp Cheddar Cheese
  • Pinch of Salt and Pepper
  • Olive Oil spray
  • 2 large Portobello Mushroom Caps; cleaned & diced
  • 2 Rosemary Sprigs – optional
  • 1 Red Bell Pepper; diced
  • 1 Yellow Bell Pepper; diced
  • In medium bowl, beat together Eggs, Milk, Green Onion, 3/4 cup of Cheese, Salt and Pepper. Set aside.
  • Coat a large non-stick skillet with Olive Oil spray. Add the Mushrooms and cook for 2 minutes over high heat. Remove from pan and wipe pan dry with a paper towel.
  • Coat pan again with Olive Oil spray. Add Peppers and cook for 2 minutes over high heat.
  • Add Egg mixture, return Mushrooms to pan and cook, stirring constantly until done, about 5 minutes.
  • Remove from heat and sprinkle remaining cheese over the top evenly.
  • Enjoy!
  • *To add a delicious smoky flavor to the mushrooms do this:

  • 1. Place Mushrooms in a small bowl.
    2. Using metal tongs hold Rosemary sprigs over open flame and set afire.
    3. Toss sprig in bowl with Mushrooms, cover with plastic wrap, shake and let sit 10 minutes.
    4. Repeat with same Rosemary Sprigs 3 times.
    5. Continue to step 2 of recipe.
Similar categories: Dinner Courses & Meals
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