Recipe: $1.50 (for one!)
Not the most frugal option on the menu, but when you’re looking for a filling breakfast that’s low in carbs, this is the way to go. Portobellos were on sale yesterday at Sprouts, so if you want to keep it frugal, wait until they’re on sale in your area too. Portobello breakfast caps for one! For me! (Can you tell I’m excited?) While I did enjoy yesterday’s pancakes, I’m really more of a savory salty breakfast fan. I’ll take eggs over pancakes any day.
Zac doesn’t like mushrooms. He’s beginning to come around, because his mushroom-hating buddy is starting to enjoy mushrooms. Funny how that works.
Well since he’s not here for breakfast, Caitlin gets the most mushroomy breakfast of all time. Simple and awesome. Perfect for Sunday! You can really change up the veggies and flavors if you want, and if you’re not scared of cheese, maybe try some feta or cotija. Put this in the oven and then go take a shower or sit on the couch while breakfast cooks for you. And then eat this:
- 1 large portobello mushroom
- 1 egg
- 1–2 Tablespoon chopped onion*
- 1–2 Tablespoons chopped spinach*
- 1 Tablespoon chopped sun-dried tomatoes
- salt and pepper to taste
- *Use more or less depending on the size of your portobellos!
- Preheat the oven to 375 degrees F.
- Dust off the mushroom cap, wiping away any dirt. Pull out the stem, but leave the gills.
- Wash and chop up the stem – cause why waste it? Mix it in a small bowl with the chopped spinach, onions, and sun-dried tomatoes.
- Place the mushroom cap on a greased cookie sheet or oven-safe cast-iron skillet. Sprinkle with a little salt and pepper, then add the veggies, making a little well in the middle.
- Finally, crack an egg into the middle. (Try to keep it from running off the mushroom.)
- Bake on 375 F for 25-30 minutes, until the egg is cooked to your liking! (Alternatively, you can scramble the egg with the veggies beforehand if you don’t like runny yolks.)
- Category: Breakfast