Portobello Pizzas with Eggs and Roasted Broccoli
If your kids don’t like portobellos, feel free to use a whole wheat English muffin instead. I love how simple it is to pull together this sheet pan dinner compl
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Cooking tools:
- Oven
- Baking pan
- Spoon
- Pastry brush
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Garlic press
- Tongs
Ingredients
- 8 portobello mushrooms
- 6 tablespoons extra virgin olive oil (divided)
- 3 cups diced tomatoes (fresh or canned)
- 1 cup shredded mozzarella
- 1/2 cup grated parmesan cheese
- 1 tablespoon dried basil or 1/2 cup fresh
- 8 eggs
- 4 cups broccoli florets (fresh or frozen)
- 4 cloves garlic (finely minced)
- 1 teaspoon kosher salt
- Freshly cracked black pepper
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