Ingredients:

1 cup egg substitute 1 Tbls skim milk 1/4 tsp dried oregano 1/8 tsp garlic powder 1/8 tsp salt 1/8 tsp pepper Vegetable cooking spray

1/4 cup chopped sweet red pepper 1/4 cup chopped broccoli flowerets 2 Tbls sliced fresh mushrooms 1/4 cup alfalfa sprouts 1/2 cup shredded reduced fat swiss cheese

Directions:

Combine, first 6 ingredients; set aside.

Coat, a small nonstick skillet with cooking spray;

Place, over medium high heat until hot.

Add, red pepper, borccoli, and mushrooms;

Cook, stirring constantly, until tender.

Remove, vegetable mixture from skillet, and set aside.

Add, egg substitute mixture to skillet;

Cover, and cook, over medium low heat 8 to 10 minutes or until mixture is set.

Remove, skillet from heat;

Top, egg substitute mixture with alfalfa sprouts and vegetable mixture, and sprinkle evenly with cheese.

Cover, and let stand 3 to 5 minutes or until cheese melts.

Cut, into wedges.

Serve immediately. 


  

    Prep Time:  10 min.                        Calories:162
    Prep Time:  20-30 min           Yield: Makes 2 servings