Ingredients for Grilled Portobello Omelette
- Portabella Mushrooms
- Reduced Fat Cheddar Cheese
- Green Onions
- Red Bell Peppers
- 4 large eggs
- 2 tablespoons egg substitute
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How to Make Grilled Portobello Omelette
- Preheat grill to medium heat.
- Remove stems from 2 large portobello mushrooms and gently scrape gills with a spoon.
- Place 1 tablespoon shredded cheddar cheese, 1 tablespoon finely chopped onion, and 1 tablespoon finely chopped bell pepper into each mushroom cap.
- Season generously with salt and freshly ground black pepper.
- In a medium bowl, whisk together 4 large eggs, 2 tablespoons egg substitute, 1/4 teaspoon salt, and a pinch of black pepper.
- Place mushroom caps gill-side up on a lightly oiled grill grate.
- Carefully pour egg mixture evenly into each mushroom cap.
- Grill, covered, for 20-25 minutes, or until eggs are set and mushrooms are tender.
- Drizzle with balsamic glaze (optional) before serving immediately.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
12g
Fat
8g
Carbs
1g
