Jalapeño and egg Portobello

Preparation – 10 minutes

Pre-heat the oven to 190 degrees celsius or 375 degrees fahrenheit. Peel and finely chop the red onion and garlic cloves. Remove the jalapeño pepper seeds and chop the pepper as fine as you can.

Heat a bit of olive oil in a small skillet and saute the chopped pepper, garlic and onion for 2 minutes. Transfer to a bowl and mix in the eggs and a tiny bit of cream.

Season with pepper and salt. Slice the cherry tomatoes into quarters. Grab a spoon and remove the stems and brown gills from the portobello mushrooms.  

Finishing the jalapeño and egg Portobello – 15 minutes

Place the mushrooms in a small oven dish and fill the mushrooms 2/3rd with the egg mixture. Press the cherry tomato quarters into the egg and finish it off with some grated cheese.  

Carefully place in the oven and bake for about 10 minutes, or until golden brown. Enjoy this dish with a green salad and simple pasta.