Low-Carb Chicken-Portobello Broilers
- 4 eggs Whole
- 8 oz boneless, skinless chicken breast
- 3 tbsps scallions chopped
- 2 tbsps olive oil
- 6 Portobello Mushroom Caps
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Italian Seasoning
- 1/4 cup shredded Mozzarella Cheese Whole Milk
Cut chicken breast in half lengthwise, then thinly slice crosswise.
Heat oil in a large nonstick skillet over medium heat. Add the chicken and green onion and cook 3-4 minutes until chicken is no longer pink. Add the eggs and cook until firm.
Place the mushroom caps, ribbed side up, on a foil-lined baking sheet. Sprinkle with salt, pepper and herbs and broil for about 7 minutes, turning once, until slightly soft and dark in color.
Remove mushroom caps from oven and spoon egg mixture into them. Top with cheese and broil for 1 minute until melted.
Calories: 160kcal | Carbohydrates: 4g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 137mg | Sodium: 220mg | Potassium: 494mg | Fiber: 1g | Sugar: 2g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg | Net Carbs: 3g