I bought a couple of portobello mushroom caps, with the intention of turning them into burgers. I ended up using one of them in a breakfast scramble, however, and the result was yummy enough for me to want to share.
I marinated both caps, then used one in the scramble and one for a veggie burger later that day.
1 T balsamic vinegar
1 t red wine vinegar
1 t soy sauce
1 T olive oil
1 garlic clove
Salt and pepper to taste
2 portobello mushroom caps
Several handfuls spinach
2 T almondmilk
- De-stem the mushrooms. Using a spoon, scrape out the gills. Rinse, chop roughly, and place in a bowl.
- Add the first 6 ingredients to the bowl. Swirl everything together to coat the mushroom chunks evenly in marinade, then set aside.
- Dice the tomato.
- Mince the garlic.
- Break the eggs into a large bowl, and add the almondmilk (or any other milk of your choice). Whisk until the eggs are completely blended and slightly frothy. I whisk by hand, because I’m lazy and enjoy combining cooking with exercise. A hand mixer would speed things up (no pun intended).
- In a large nonstick frying pan, heat a little more olive oil over medium heat. Add the mushrooms and let them cook down a bit, about 2 minutes. Add the spinach and let it cook down, about another minute. Keep stirring! No one likes burnt spinach.
- Add the tomatoes and let them cook down, about another minute. Stir!
- Turn the heat to high, to let some of the excess juices evaporate. Bring the heat back down to medium and add the eggs.
- Let the eggs set slightly, less than a minute. Then gently stir the eggs and veggies, incorporating until the eggs are fully cooked, about five to seven minutes.
- Serve and enjoy immediately.
Substitute tamari for soy sauce and this is gluten-free.
If you want to turn this into a frittata: use an oven-safe pan, and instead of scrambling the eggs, pop them into your oven and bake at 375 degrees until the eggs are set and fully cooked. I’d guess that would take about 10 minutes.