Portobello Eggs with Spinach and Avocado
Nutritional Information
Large portobello caps filled with wilted spinach and baked eggs, finished with sliced avocado. A whole-food, minimal-fat keto breakfast that’s rich in protein and fiber.
This recipe is originally for 2 servings. How many are you cooking for today?
- 4 larges portobello mushroom caps
- 4 eachs large eggs
- 4 cups baby spinach
- 1 each ripe avocado
- 1 clove garlic, minced
- 1 teaspoon fresh thyme leaves
Preheat oven to 375°F (190°C). Remove stems from portobello caps and place gill-side up on a baking tray.
Quickly wilt spinach with minced garlic in a dry skillet over medium heat (1–2 minutes) and divide evenly among mushroom caps.
Crack an egg into each cap atop the spinach, sprinkle thyme, and bake 12–16 minutes until eggs reach desired doneness.
Top with sliced avocado and serve warm.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!