Less than 200 calories and delicious

Less than 200 calories and delicious

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)

1 egg

Non stick cooking spray

Hot sauce (optional)


  1. 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.
  2. 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.
  3. Once it cooks do (mushrooms are about half of their original size), transfer the vegetables to a bowl.
  4. 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).
  5. Place the egg on top of the veggies, add your hot sauce of choice, and dig in!