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Prep Time: 2 Minutes Cook Time: 3 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Great texture, healthy happiness, colorful collection, timely plating, requires a second helping for good measure1 Ingredients:
1 plump portabella mushroom |
1 teaspoon chipotle & pepper olive oil |
1 ounce shredded colby cheese |
1 dash pepper |
half a dash salt |
4 fresh green beans |
3 carrots, from narrow end |
3 ounces egg beaters egg substitute |
1 ounce finely sliced onion |
1 medium size tomato |
real butter, 1/2 pat |
Directions:
1. Wash mushroom set aside top side up.
2. heat 6 skillet to 250 degrees (2 1/2 on gas stove knob +-).
3. cut off 1/3 from thick end of carrot do not use and grate 1/3 carrot from widest diameter leaving 1/3 of each carrot.
4. Add chipotle & pepper olive oil to heated pan.
5. place portabella mushroom top side down in pan for 1 1/2 minutes.
6. cover with see through lid.
7. slice tomatoe and cut green beans to 1 1/4 .
8. turn mushroom over add pepper and salt by sprinkling. turn over for 1 1/2 minutes.
9. add 1/3 carrot pieces, green beans, onions and tomatoe slices around mushroom.
10. Place cooked mushroom on serving plate after timed and cut in half *hamburger style sprinkle cheese, (stir veggies).
11. make a 2 diameter opening in pan and place 1/2 pat real butter.
12. turn heat up if it does not melt quickly.
13. Add eggs in middle and mix in veggies while eggs cook, (omelet style).
14. Place cooked egg/veggies onto mushroom top and close with bottom half.
15. Eat Porta-belly top side down.
16. Be ready to make another one! :).
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