Mushroom Scrambled Eggs
Recipe from Diabetic Living
Bacon (just a little), mushrooms, and tomatoes make this egg dish delicious for breakfast, lunch, or dinner!
Serving size: 2/3 cup
Total Time: 20 mins
see savingsNonstick cooking spray
see savings1/2 cupsliced fresh mushrooms
see savings1/4 cupthinly sliced green onions
see savings1 teaspooncooking oil
see savings1 8 ounce cartonrefrigerated or frozen egg product, thawed, or 4 eggs, beaten
see savings1/4 cupfat-free milk
see savings1/8 teaspoonground black pepper
see savings1/2 cupshredded reduced-fat cheddar cheese (2 ounces) or 1/4 cup crumbled feta or blue cheese (2 ounces)
see savings1 sliceturkey bacon or bacon, crisp-cooked and crumbled
see savings8grape or cherry tomatoes, halved
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.
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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