Grilled Portobello Mushrooms with Scrambled Eggs
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Serves: 2
Ingredients:
2 large portobello mushrooms
4 large eggs
1 tablespoon olive oil
1 tablespoon unsweetened almond milk
Salt to taste
Black pepper to taste
Fresh chives, finely chopped (for garnish)
1 clove garlic, minced (optional)
1/4 cup shredded low-fat cheese (optional) 
Instructions:
1. Preheat the grill or grill pan over medium heat.
2. Clean the portobello mushrooms with a damp cloth or paper towel and remove the stems. Brush the mushrooms with olive oil and sprinkle with salt and pepper. Optionally, add minced garlic to the olive oil for extra flavor.
3. Place the mushrooms gill side down on the grill and cook for about 5 minutes. Flip and cook for an additional 3 to 5 minutes until they are tender and have grill marks. Remove from the heat.
4. In a mixing bowl, whisk together the eggs, almond milk, salt, and pepper until well combined and slightly frothy.
5. Heat a non-stick skillet over medium heat and pour in the egg mixture. Stir gently with a spatula, allowing the eggs to cook slowly and evenly. Cook until they reach your desired level of doneness, about 3 to 4 minutes. If desired, add shredded cheese during the last minute of cooking to allow it to melt.
6. To serve, place each grilled portobello mushroom on a plate and fill the cavity with scrambled eggs. Garnish with chopped chives for added flavor and presentation.
Nutritional Information (per serving):
Calories: 220
Protein: 20g
Total Fat: 14g
Saturated Fat: 3g
Carbohydrates: 4g
Fiber: 1g
Sugars: 1g
Vitamins and Minerals:
Vitamin A: 10% DV
Vitamin D: 25% DV
Vitamin B12: 15% DV
Iron: 10% DV
Calcium: 8% DV
Potassium: 600mg
This breakfast dish is low in carbohydrates and sugar, making it an excellent choice for those managing diabetes while also providing a satisfying and delicious meal. Enjoy your nutritious start to the day!
