Ingredients
2 large portobello mushrooms, stems removedCooking spray1/8 teaspoon garlic salt1/8 teaspoon pepper1/2 teaspoon olive oil1 small onion, chopped1 cup fresh baby spinach2 large eggs1/8 teaspoon salt1/4 cup crumbled goat cheese or feta cheeseMinced fresh basil, optional
Preparation
Preheat oven to 425°. Spritz mushrooms with cooking spray; place in a 15x10x1-in. pan, stem side up. Sprinkle with garlic salt and pepper. Bake, uncovered, until tender, about 10 minutes.
Meanwhile, in a nonstick skillet, heat oil over medium-high heat; saute onion until tender. Stir in spinach until wilted.
Whisk together eggs and salt; add to skillet. Cook and stir until eggs are thickened and no liquid egg remains; spoon onto mushrooms. Sprinkle with cheese and, if desired, basil.
