Spinach, tomatoes and portabella mushrooms provide valuable vitamins and antioxidants.
1 large portabella mushroom
¼ c fresh spinach, cooked and squeezed dry (about 4 ounces)
¼ of a tomato, sliced
¼ of a avocado, sliced
1 hard-boiled egg, sliced width-wise (you may also do poached)
1 Tbsp hummus, flavor or your choice
Seasoning (I recommend Himalayan salt, pepper, mesa rosa chipotle)
Drizzle of olive oil
1. Cook portabella in a skillet, lightly coated with olive oil, 2-3 minutes on each side.
2. SETthe portabella on a toaster oven pan or double sheet of foil. Top with the spinach and tomato. Lay on the egg slices in an overlapping spiral. Coat with the hummus and swirl slightly to partially cover the egg slices. Sprinkle on seasoning to taste.