Mexican Omelet Cups

1 cup egg substitute
1 can 4 1/2 ounces, chopped green chilies, rinsed and drained
1 can 4 ounces, mushroom stems and pieces, rinsed and drained
1/2 cup 2 ounces, shredded Mexican cheese blend

Preheat oven to 350 degrees.
Coat 6 muffin cups with nonstick cooking spray.
In a large bowl, combine all the ingredients; mix well, then spoon into muffin cups.

Bake 25 to 30 minutes or until the eggs are set.
Serve immediately.
Makes 6 servings.

Calories 63, Fat 3 g, Cholesterol 8 mg, Sodium 283 mg, Carbohydrate 2 g, Dietary Fiber 1 g, Protein 6 g.

Points 1.