Portabello Mushroom Pizza

If you’re looking for a tasty low-carb, low-fat, or gluten-free meal, these portabello mushroom pizzas are perfect. They’re great for you, but still satisfy that pizza craving. Plus they’re a snap to throw together for a quick dinner or lunch.

Portabello Mushroom Pizza (inspired by Prevention RD)

Makes one portabella pizza (multiply as necessary for more servings)

  • One portabello mushroom, approx. 4-inches in diameter
  • 1/4 cup canned crushed tomatoes
  • 2 tbsp part-skim mozzarella cheese
  • 1 tbsp chopped green peppers (or topping of your choice)
  • oregano for topping (optional)
  • basil for topping (optional)

Preheat oven to 400 F. Line a baking sheet with foil.

With a spoon, scoop out the gills of the mushroom and cut the stem down as small as possible. Set mushroom cap side down on the baking sheet.

Spoon crushed tomatoes into mushroom. Sprinkle cheese over sauce and add toppings.

Cook for 10-15 minutes, until cheese is melted. Remove from oven and sprinkle with oregano and basil, to taste.


Spinach and Tomato Egg White Frittata

To prove that I actually do ingest things other than cookies (occasionally), here’s the recipe for my essential breakfast: an egg white frittata. The wonderful thing about omelets or frittatas is that they are completely customizable according to your favorite additions or what you have in your fridge.

This wonderful December morning I decided to include spinach, tomatoes and cheddar cheese, and paired my egg dish with some buttered whole wheat toast and tea.

Spinach and Tomato Frittata

  • 1/3 cup liquid egg whites (Feel free to include the whole egg if you prefer. I like the taste of the whites better, and so I use a carton of egg whites to avoid wasting yolks.)
  • 1 cup of torn spinach leaves
  • 1/2 tomato, chopped into small pieces
  • 1/4 cup shredded Cabot Seriously Sharp Cheddar cheese
  • hot sauce (optional, to taste)
  • hot salt (optional, to taste)

Coat a small skillet with non-stick spray (I used Pam). Mix egg whites and hot sauce in a small bowl and set aside. Turn stove to medium heat and add spinach and tomato chunks to pan. Allow to cook down for about a minute and add egg.

Egg whites will cook quickly where they touch the skillet. Lift up edges of the frittata with a spatula and turn pan to allow the uncooked liquid egg in the middle of the frittata to fill in along the edges. Continue until egg is mostly cooked through (should only be about 1 to 1 and 1/2 minutes) and flip. Keep skillet on heat until underside is cooked and transfer frittata to plate.

Add cheese and hot salt and enjoy!