Mushroom Scrambled Eggs
Recipe from Diabetic Living

Bacon (just a little), mushrooms, and tomatoes make this egg dish delicious for breakfast, lunch, or dinner!

Mushroom Scrambled Eggs

by 1  person

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Servings: 4
Serving size: 2/3  cup
Total Time: 20 mins
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    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
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. (Be careful not to overcook the egg mixture.)
To serve, top with tomatoes. Makes 4 (2/3 cup) servings.
Nutrition information
Per Serving: cal. (kcal) 102, Fat, total (g) 5, chol. (mg) 13, sat. fat (g) 2, carb. (g) 5, fiber (g) 1, pro. (g) 11, sodium (mg) 286, Vegetables () 0.5, Lean Meat () 1.5, Fat () 1, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
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