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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