Ingredients
Units
Scale
- Nonstick cooking spray
- 1/2 cup sliced fresh mushrooms
- 1/4 cup thinly sliced green onions
- 1 teaspoon cooking oil
- 1 8 – ounce carton refrigerated or frozen egg product, thawed, or 4 eggs, beaten
- 1/4 cup fat-free milk
- 1/8 teaspoon ground black pepper
- 1/2 cup shredded reduced-fat cheddar cheese (2 ounces) or 1/4 cup crumbled feta or blue cheese (2 ounces)
- 1 slice turkey bacon or bacon, crisp-cooked and crumbled
- 8 grape or cherry tomatoes, halved
Instructions
- Coat an unheated large nonstick skillet with nonstick cooking spay. Preheat skillet over medium heat. Add mushrooms and green onions. Cook and stir for 5 to 7 minutes or until vegetables are tender. Stir in oil.
- In a medium bowl, stir together egg, milk, and pepper. Pour egg mixture into skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath.
- Sprinkle with cheese and bacon. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately.
- To serve, top with tomatoes.
Notes
- Servings Per Recipe: 4
- PER SERVING: 102 cal., 5 g total fat (2 g sat. fat), 13 mg chol., 286 mg sodium, 5 g carb. (1 g fiber), 11 g protein
- Diabetic Exchange: Lean Meat (d.e): 1.5; Vegetables (d.e): 0.5; Fat (d.e): 1
- Prep Time: :10
- Cook Time: :10
- Category: Breakfast
- Method: Stovetop