MEATY, VEGGIE SCRAMBLE

MEATY, VEGGIE SCRAMBLE image

Provided by SUSAN CLAYTON

Time 20m

Number Of Ingredients 9

Previous Next

4 eggs beaten
1/2 c sliced fresh mushrooms
1/4 c thinly sliced green onions
1 tsp cooking oil (I used spray)
1/4 c fat-free milk
1/8 tsp ground black pepper
1/2 c shredded reduced-fat cheddar cheese (or crumbled feta or blue cheese)
1 slice turkey bacon, crisp-cooked and crumbled, Canadian bacon, ham, or turkey (lean meat only)
8 grape or cherry tomatoes, halved

Steps:

1. 1. Coat an unheated large nonstick skillet with nonstick cooking spay. Preheat skillet over medium heat. Add mushrooms and green onions. Cook and stir for 5 to 7 minutes or until vegetables are tender. Stir in oil. 2. 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. 3. 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.) 4. To serve, top with tomatoes. Makes 4 (2/3 cup) servings. ALLOWED FOODS FOR SOUTH BEACH PHASE 1,2,& 3