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

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

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

By foodpair.com
Serves 2

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Details
  • Servings:   2
  • Calories:   175
  • Protein:   5g
  •  
  • Fiber:   1g
  • Sugar:   2g
  • Carb Total:   3g
  •  
  • Trans Fat:   1g
  • Saturated:   3g
  • Fat Total:   17g
  •  
  • Diet:   Low-Carb
  • Meal:   breakfast
  • Dish:   main course
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Cuisine
  • italian
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Ingredients
  • 1 extra large egg, lightly beaten
  • 1 portobello mushroom (between 3 and 4 inches in diameter), stem removed and cap wiped clean on both sides
  • 1 teaspoon mixed minced fresh thyme and rosemary
  • 2 tablespoons extra virgin olive oil, plus more as needed
  • 2 teaspoons butter or olive oil, or nonstick vegetable spray
  • 2 teaspoons snipped fresh chives, plus more for garnish
  • Freshly ground black pepper to taste
  • Kosher or sea salt
  • One 1 inch thick slice ripe beefsteak tomato, at room temperature
Instructions

Pan-Seared Portobello Mushroom and Tomato Topped with Chive-Laced Scrambled Eggs serves 2 original recipe by foodpair.com.

View original preparation instructions

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