The Shopping List:
4 egg whites
1 whole egg
1 cup of Spinach leaves roughly chopped
White onion cut in 1/4 — then roughly chopped
2 garlic cloves
1 cup of baby portobello
2 tbsp butter
splash of 1% or fat free milk
3 basil leaves
Shredded mozzarella cheese
How to make it:
Preheat the oven to 350 degrees F.
Take the 2 garlic cloves and finely chop, then place 2 tbsp of butter and the garlic in a 9-inch ovenproof saute pan over medium heat for 1-2 minutes until the garlic starts turning brown. While the garlic is cooking cut the Onion 1/4 and rough chop it, lower the stove to Medium-low heat and place the onions in the pan, saute for 2-3 minutes. While the Onions are cooking take one cup of baby portobello and rough chop it along with the 1 cup of spinach leaves. Add the spinach leaves and the baby portobello’s in the pan (cover), until the onions and mushrooms are tender and spinach leaves have wilted. Don’t forget to sprinkle the onions , spinach and portobello with a dash of salt and pepper for taste.
Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. When the onions and mushrooms are cooked, pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Mozzarella Cheese (fat free if you can) and bake for another minute. Stack the basil leaves on top of each other, roll it like you would a cigar and rough chop them, then remove the eggs from the stove (be careful, the pan’s handle will be hot), cut a piece how ever big you want, I usually just cut it in half like a pizza pie and serve on a plate, then sprinkle basil leaves to garnish and Bon Appetit.
This plate was light and healthy, you can add more eggs to your mixture if you want a fluffier portion, but we were trying to eat light that day because I was going to make lunch and we didn’t want to over stuff ourselves. (I will post what I made for lunch tomorrow). I also think if you are trying to eat healthy that portion control is a good thing, and this size was just perfect for us. You can taste the spinach leaves with the mixture of the portobello mushrooms and onions, this plate was just Delish! I got the idea from Ina Garten (Barefoot Contesta) from the dish I cooked a few weeks ago, but I wanted to do a healthier version, make it my own, so I did. I still haven’t done her recipe but hopefully I’ll get to do it soon. This was my inspired by Ina — Healthy version Breakfast for Two!
Hope you enjoy this recipe!