| Prep Time: 5 minutes or less
Cook Time: 10 minutes
Serves: 2 Ingredients 1 garlic clove 6 mushrooms, medium, fresh 2 teaspoons margarine, canola-based, trans-fat free 1/8 teaspoon thyme, ground 1 cup liquid-egg substitute 2 tablespoons Parmesan cheese, fat free
Preparation - Peel and mince garlic. Wash and slice mushrooms. Set aside.
- Melt the margarine in a non-stick skillet or omelet pan over medium low heat.
- Add the garlic, mushrooms and thyme. Saute´ for 2 minutes.
- Whisk egg substitute with 1 tablespoon of water. Pour into the pan; do not stir.
- When egg mixture is partially set, flip the eggs and top with Parmesan cheese.
- Cook for 1 minute more, cut into wedges, and serve with whole wheat toast or English muffins, if desired.
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