PORTOBELLO MUSHROOMS FLORENTINE
Steps:
- Preheat oven to 425°. Spritz mushrooms with cooking spray; place in a 15x10x1-in. pan, stem side up. Sprinkle with garlic salt and pepper. Bake, uncovered, until tender, about 10 minutes., Meanwhile, in a nonstick skillet, heat oil over medium-high heat; saute onion until tender. Stir in spinach until wilted., Whisk together eggs and salt; add to skillet. Cook and stir until eggs are thickened and no liquid egg remains; spoon onto mushrooms. Sprinkle with cheese and, if desired, basil.
Nutrition Facts : Calories 126 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 472mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
SOUTH BEACH PORTABELLA FLORENTINE
A light version of baked stuffed portobello mushrooms, suitable for Phase 1 of the South Beach diet and probably other diets as well. Submitted for Ready Set Cook Winter 2005. Note: spinach or mushroom haters should avoid this recipe.
Provided by _Pixie_
Categories Spinach
Time 55m
Yield 4 mushrooms, 4 serving(s)
Number Of Ingredients 12
Steps:
- Brush the mushrooms and remove the stem and scoop out some of the gills so that a shallow cup is formed.
- Chop the stems and gills into small pieces.
- Mix 2 teaspoons olive oil, 2 teaspoons lemon juice and 1/2 teaspoon basil in a small glass bowl for a minute or so until well combined (should be cloudy looking).
- Turn the mushrooms gill side down on a nonstick baking pan and brush the non-gill side throughly with the olive oil mixture, sprinkle with a little salt and pepper as desired.
- Preheat the oven to 350 degrees F.
- Use the brush to coat a non stick frying pan with any remaining olive oil mixture then add 1/2 teaspoon more olive oil, the garlic and chopped mushroom and cook over medium heat for about 5 minutes stirring frequently.
- Add the spinach, 1 teaspoon basil and 1/2 teaspoon lemon juice and cook stirring frequently for another 5 to 10 minutes until the spinach is completely wilted, remove from heat and add salt and pepper if desired.
- Whisk the eggs until yolk and white are well combined and then mix in the spinach mixture.
- Flip the mushrooms so that the gill side is upward and divide the spinach mixture evenly between the mushrooms being careful not to spill egg on the pan.
- Sprinkle each mushroom with 1 tablespoon grated mozzarella cheese.
- Bake for 25-30 minutes until the mushrooms are done and cheese is lightly browned.
Nutrition Facts : Calories 96.9, Fat 5.6, SaturatedFat 1.2, Cholesterol 105.8, Sodium 70.2, Carbohydrate 7, Fiber 2.2, Sugar 2, Protein 6.5
SOUTH BEACH EGGS FLORENTINE
My staple low carb breakfast! Adapted for South Beach. Feel free to substitute canadian bacon, arugala, or whatever you like!
Provided by Seed of Truth
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Bring about an inch of water to boil in a saute pan. Add vinegar. Turn down to a simmer. Carefully break eggs into a small bowl and slide into the pan. The vinegar will help the whites come together. Simmer for 3 minutes using a spoon to pot water over top of eggs. Take 2 thick slices of tomato and put on plate. Salt and pepper to taste. Slice ham in half and put on top of tomato slices. Add a handful of fresh baby spinach to the top of the ham. When eggs are ready take out of the pan with a slotted spoon and place on top of spinach. Salt and pepper again to taste and enjoy!
Nutrition Facts : Calories 249.6, Fat 11.1, SaturatedFat 3.4, Cholesterol 372, Sodium 418.2, Carbohydrate 18.1, Fiber 9, Sugar 5.2, Protein 23.4
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