Scrambled Eggs & Mushrooms
Nonstick cooking spray
1/2 cup fresh sliced mushrooms
1/4 cup thin sliced green onions
1 tsp cooking oil
1 (8 oz) carton refrigerated or frozen egg product,
1/4 cup skim milk
1/8 tsp ground black pepper
1/2 cup shredded reduced-fat cheddar cheese
1 slice turkey bacon, crisp-cooked and crumbled
8 grape or cherry tomatoes, halved
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
2. In a medium size 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). To serve, top with tomatoes.
YIELD: 4 Servings
Serving Size: 2/3 Cup per serving
Weight Watchers PointsPlus = 3
Calories: 102, Fat: 5g, Cholesterol: 13mg, Carbohydrates: 5g, Sodium: 286mg, Fiber: 1g, Protein: 11g
WW Plus+ = 3