Malaysian•healthy
Scrambled eggs and Spinach on Portobello Bun
Delishar recipe - Malaysian
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large portabello mushrooms
- 4 eggs (beaten)
- 100 g spinach
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 3 tbsp olive oil
- Salt and black pepper to taste
- Pinch of smoked paprika
Instructions
- 1
Remove the stem of the Portobello mushroom. Use a spoon to scrape off the gills, and discard.
- 2
Brush on olive oil onto the top and bottom of the Portobello, season both sides with salt and black pepper.
- 3
Heat pan on medium-high heat, and cook Portobello mushroom for 3 minutes on each side until tender.
- 4
Wipe pan, and add 2 tsp olive oil over medium heat.
- 5
Add spinach, season with garlic powder, onion powder, salt and pepper, and saute until just wilted.
- 6
Add another 2 tsp of olive oil and add in eggs.
- 7
Stir continuously until curdled, season with salt and pepper.
- 8
Remove from heat when eggs are almost set.
- 9
Serve over spinach and Portobello mushroom.