This naturally low fat and low calorie dish takes 30 minutes or less to whip together.
Garlic Artichoke and Portobello Mushroom Bake
1 tbsp olive oil
4 garlic cloves, minced
4 portabella mushrooms, thickly sliced
1 14 oz can quartered artichoke hearts, drained
1 teaspoon thyme
1 tablespoon fat free half and half
2 tablespoons whole-grain breadcrumbs
2 tablespoons shredded (or grated) parmesan or romano cheese
1. Pre-heat oven to 375 degrees. Heat oil over medium heat in large pan. Add half of the garlic and cook for one minute, then add the mushrooms. Turn heat to medium-high and saute for 7 minutes until soft. Stir in the artichokes and thyme, cooking for an additional 3 minutes. Add the half and half and stir through. Transfer mixture to a small to medium casserole dish.
2. In a separate bowl, combine the breadcrumbs, cheese and garlic. Crack the eggs over the mushroom and artichoke mix then sprinkle breadcrumbs evenly overtop. Bake for 15 minutes or until egg whites are set.