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Pan-Seared Portobello Mushroom and Tomato Topped with Chive-Laced Scrambled Eggs


Pan-Seared Portobello Mushroom and Tomato Topped with Chive-Laced Scrambled Eggs Recipe

Ingredients:
  • 2 tablespoons extra virgin olive oil, plus more as needed
  • 1 teaspoon mixed minced fresh thyme and rosemary
  • Freshly ground black pepper to taste
  • 1 portobello mushroom (between 3 and 4 inches in diameter), stem removed and cap wiped clean on both sides
  • Kosher or sea salt
  • One 1-inch-thick slice ripe beefsteak tomato, at room temperature
  • 2 teaspoons butter or olive oil, or nonstick vegetable spray
  • 1 extra-large egg, lightly beaten
  • 2 teaspoons snipped fresh chives, plus more for garnish
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 422kcal (21%)
Total Fat 42g (65%)
Saturated Fat 7g (34%)
Cholesterol 237mg (79%)
Total Carbohydrate 5g
Dietary Fiber 1g
Sugars 3g
Protein 9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

40.7057284156


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