Portobello Egg in a Hole

Serves: 1

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Ingredients

•  1 portobello mushroom cap

• 1 tablespoon part skim ricotta cheese

• 1 teaspoon pesto

• 1 large egg

• salt, pepper and crushed red pepper to taste

 

Instructions

1. Preheat the oven to 350 degrees.

2. Clean off the mushroom cap. Remove the stem and use a spoon to gently scoop out the gills of the mushroom.

3. Using the back of a spoon spread a layer of ricotta cheese and then a layer of pesto.

4. Line a baking sheet with parchment paper and lay the mushroom down with the filling side up.

5. Crack the egg into the mushroom and season with the salt, pepper and crushed red pepper.

6. Bake in the oven for approximately 15 minutes for a runny yolk. The cooking time may vary depending on the size of the mushroom cap.

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Nutritional Information: (Per Serving)

Serving Size: 1 

Calories: 140 calories

Total Fat: 7.8 g

Cholesterol: 193.9 mg

Sodium: 156 mg

Total Carbs: 4.6 g

Fiber: 1.2 g

Sugar: 2 g

Added Sugars: 0 g

Protein: 10.3 g

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Key words: keto breakfast, mushrooms, easy breakfast