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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is a low fat version made with skim milk and egg substitute, plus packed with veggies. Ingredients:
1 cup egg substitute |
1 tablespoon skim milk |
1/8 teaspoon garlic powder |
1/4 teaspoon oregano |
1/8 teaspoon pepper |
1/4 cup red pepper, chopped |
1/4 cup broccoli, chopped |
1/4 cup alfalfa sprout |
1/4 cup mushroom, sliced |
1/2 cup shredded cheddar cheese (i use low fat or fat free) |
salt |
Directions:
1. Combine first 5 ingredients in a small bowl; beat well.
2. Coat a medium non-stick skillet with cooking spray. Saute red peppers and broccoli for 2-3 minutes. Remove mixture from skillet and set aside.
3. Add egg mixture to the skillet and cook over low heat till set. Do not stir.
4. Top with cooked vegetable mixture, alfalfa sprouts and mushrooms.
5. Sprinkle with shredded cheese. Cover tightly and let stand for 3-5 minutes until cheese melts.
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