Image may be NSFW.
Clik here to view.
It seems strange to go “back to normal” today. I was originally going to post these yesterday, but it just didn’t seem right. I had too many things rolling around in my brain, and I needed to use this blog for what I originally started it for–to share my thoughts. I love sharing recipes, but I also always want this blog to be a place I approach with honesty and the truth of my thoughts. So if you took the time out of your day to read those thoughts, I also want to say thank you.
Image may be NSFW.
Clik here to view.
Okay, let’s attempt to get back to normal, shall we? You know how I eat the same thing for breakfast every single day? Well, I actually usually eat this for lunch. I love sweet breakfast for breakfast and savory breakfast for lunch. I know, I’m kind of a freak. One day, after eating this for about the 6th consecutive day, I thought I’d take a picture of it.
Image may be NSFW.
Clik here to view.
Except when I eat this, I just chop the mushroom up and throw everything together in a big bowl, but that’s not exactly visually appealing, or at all photogenic. So this time I put everything in nice little mushroom cups for you. Then, after I took this picture, I threw everything into a big bowl.
Image may be NSFW.
Clik here to view.
It’s funny, I rarely use eggs when I bake. I’ll use them if I’m using other dairy products, but that’s not very often, so I usually leave them out to keep them friendly for my vegan friends. But on their own? I love eggs. Especially a runny yolk.
Image may be NSFW.
Clik here to view.
This meal comes together in less than 20 minutes, and it is packed with healthy veggies–perfect for breakfast, lunch, or dinner!
A simple, veggie-packed breakfast, lunch or dinner. Grain and gluten-free.
Ingredients
- 4 large portobello mushrooms, stems removed
- 2 tbsp olive oil, divided
- 1/2 large sweet onion, chopped
- 1 bell pepper (red, yellow, orange, etc.), chopped
- 1 zucchini, chopped
- 3 cloves garlic, finely chopped
- large handful chopped kale, approx 1 cup loosely packed
- 1 chicken sausage, sliced
- 1/4 cup 75% reduced fat cheddar cheese (or whatever cheese you want to use, or no cheese if you wish)
- 4 eggs
- salt and pepper to taste
- Chalulah for topping, optional
Instructions
- Line a medium-large baking dish with tin foil. Add portobello mushrooms and drizzle lightly with 1 tbsp olive oil. Broil until tender, about 10-15 minutes.
- Meanwhile, heat remaining olive oil in a large skillet over medium heat. Add onion, bell pepper, zucchini and garlic. Cook for 5 minutes, until fragrant. Add kale and chicken sausage. Season with salt and pepper. Reduce heat to medium-low, cover, and cook for an additional 5-10 minutes.
- While vegetables finish cooking, fry eggs over medium heat in a large nonstick skillet until bottoms are browned, and eggs are cooked to desired consistency (for me, it's about 5 minutes).
- Top cooked portobellos with sauteed vegetables, then cheese. Top with fried egg. Add a few shakes of Chalulah is desired.
The post Portobello Breakfast Cups appeared first on Ari's Menu.