Untested - Scrambled eggs in Portobello dish

Makes 1 serving

1 large Portobello mushroom cap
1⁄2 Tbsp. olive oil, divided
Salt and pepper, to taste
1 egg
2 egg whites
1⁄8 avocado, thinly sliced
Herbs and spices of your choice

1. Preheat the broiler. Line large baking sheet with foil.
2. Remove and discard mushroom stem. Brush both sides of mushroom cap with half the olive oil and sprinkle with salt, then place gill-side-up on the baking sheet. Broil mushroom until soft, about 5 minutes per side.
3. Heat the remaining oil in a nonstick pan over medium-low heat. Whisk the egg and whites in a bowl, add to pan, and scramble. When eggs are just set, remove from heat.
4. Top mushroom cap with eggs and sliced avocado. Season with salt, pepper, and spices of your choosing.

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