Tuesday, 1 April 2014

Grilled Portabello with Dijon & Thyme Scrambled Eggs..






Grilled Portabello with Dijon & Thyme Scrambled Eggs..

2 Free Range eggs

1 Teas Dijon Mustard
1 Tablespoon of Low Fat Cottage Cheese
1 Sprig of Thyme
1 Portabello Mushroom 
Slices of Zucchini 

Brush the mushroom and zucchini with Olive Oil and place into a large ramekin or ceramic dish. Grill on each side for approx. 8 - 10 minutes or until tender. 

Whisk together in a microwave proof bowl, I use a coffee cup. Cook for 2 mins in the microwave stirring every 30 seconds. Top the Mushroom with the eggs and sprinkle with some more fresh thyme. 

Creamy delicious low fat breakfast... YUM!


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