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Prep Time: 8 Minutes Cook Time: 16 Minutes |
Ready In: 24 Minutes Servings: 1 |
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Ingredients:
1 small tomato, seeded and chopped |
1 small zucchini, chopped |
1 small yellow squash, chopped |
1/4 cup chopped onion |
1/4 cup chopped green bell pepper |
1/4 cup sliced fresh mushrooms |
vegetable cooking spray |
1 cup egg substitute |
1 to 2 teaspoons hot sauce |
1/4 teaspoon salt |
2 ounces reduced-fat sharp cheddar cheese, shredded |
1 tablespoon chopped fresh parsley |
Directions:
1. Sauté first 6 ingredients in a 10-inch nonstick skillet coated with cooking spray over medium-high heat 9 minutes or until liquid evaporates; remove from skillet, and set aside. Wipe skillet clean.
2. Whisk together egg substitute, hot sauce, and salt; pour into skillet coated with cooking spray. As mixture starts to cook, gently lift edges with a spatula, and tilt pan so uncooked portion flows underneath.
3. Spoon vegetables onto egg, and sprinkle with shredded cheese. Fold in half, and transfer to a serving plate; sprinkle with chopped parsley.
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