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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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White wine turns this egg dish into a sophisticated brunch specialty. While staying with friends one weekend, we enjoyed the most wonderful eggs, says Phyllis Behringer of Defiance, Ohio. I created this version to reduce the calorie and fat content. Ingredients:
6 egg whites |
2 eggs |
1/4 cup white wine or chicken broth |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon garlic powder |
1/2 cup chopped green pepper |
1/2 cup chopped onion |
1/2 cup sliced fresh mushrooms |
1 teaspoon butter |
1 teaspoon olive oil |
1/2 cup shredded reduced-fat cheddar cheese |
2 teaspoons minced fresh basil |
Directions:
1. In a bowl, whisk the eggs, whites, wine or broth, salt, pepper and garlic powder; set aside. In a large nonstick skillet, saute the green pepper, onion and mushrooms in butter and oil for 3 minutes or until crisp-tender.
2. Reduce heat to medium. Stir in the egg mixture; cook and stir until eggs are completely set. Sprinkle with cheese and basil. Cover and remove from the heat; let stand for 5 minutes or until cheese is melted. Yield: 3 servings.
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