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Prep Time: 2 Minutes Cook Time: 4 Minutes |
Ready In: 6 Minutes Servings: 2 |
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I loved it. Ingredients:
4 egg whites |
3 eggs |
2 tablespoons reduced-fat ranch salad dressing |
2 teaspoons spicy brown mustard |
1 teaspoon fresh parsley, minced (i used fresh chives) |
1/2 teaspoon garlic powder (i omitted it) |
1 teaspoon canola oil (i used pam) |
1/4 cup part-skim mozzarella cheese, shredded |
Directions:
1. In a bowl, whisk together the egg whites and eggs.
2. Stir in the salad dressing, mustard, parsley and garlic powder.
3. In a non-stick skillet, cook egg mixture in oil over medium heat for 2 minutes or until eggs are almost set.
4. Stir in cheese.
5. Cook for 1 minute longer or until eggs are set and cheese is melted.
6. Serve immediately.
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