Okay, there is really nothing Mexican about this particular dish, but, it does have an egg, thus, “Huevos” does apply. Basically, this is one of my favorite breakfasts when I have the time to make it (takes about 20 minutes altogether). It’s extremely satisfying, and weighing in at less than 200 calories, its a good option if you are watching your weight or if you are just looking for a light meal.
Besides being well balanced in carbs, protein and fat, it’s also a good source of potassium (from the mushrooms), choline (from the eggs) and lutein (from the eggs and carrots). I throw some sriracha on top because I like the spicy kick, and as I’ve mentioned before capsaicin might promote fat loss (see “Cabbage Rules”).
Here’s how you can try it:
1/2 cup sliced onion
6 oz package portobello mushrooms (sliced)
1 carrot (thinly sliced on the diagonal)
Non stick cooking spray
Hot sauce (optional)
- Spray a medium-sized pan with non-stick cooking spray, heat on med high and saute the onions and carrots for a few minutes, until the onions are softened.
- Add the mushrooms, toss everything a few times to make sure all the vegetables are coated. Lower the heat to medium, and cover the pan to help the mushrooms cook faster (optional). I might add a tablespoon of a sesame ginger dressing (or lite soy sauce) at this point if I have one on hand to add a little liquid.
- Once it cooks do (mushrooms are about half of their original size), transfer the vegetables to a bowl.
- Use a new pan to make the egg, or if you have a sink full of dirty dishes, you can use the same one. You’ll probably need to apply some fresh cooking spray. Prepare the egg however you like, I like mine over easy (and a little runny).
- Place the egg on top of the veggies, add your hot sauce of choice, and dig in!