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I can't believe how easy this is to make, and yet how healthy, delicious and impressive it is to guests! This is a great basic recipe to experiment with. Use the spices you like, whatever vegetables you have on hand (great way to use up leftovers), or even bulk it up with some diced ham or turkey sausage. Tastes great the next day too!
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Ingredients
| 2 |
cups liquid egg substitute |
| 1 |
tbsp olive oil |
| 1/2 |
cup mushrooms, chopped |
| 1/2 |
onion, chopped |
| 1/2 |
cup red bell pepper, chopped |
| 1 |
tomato, chopped |
| 1/4 |
cup low-fat cheddar cheese, shredded |
| 1 |
pinch salt |
| 1/2 |
tsp black pepper |
| 1/2 |
tsp dried tarragon |
| 1/2 |
tsp dried parsley |
Directions
- Heat oven to 450. In large oven-proof nonstick skillet, saute mushrooms, onion & bell pepper in olive oil until softened, about 4 minutes.
- Add seasonings, chopped tomato & egg substitute to pan & stir. Cook about 4 minutes or until edge of the eggs has set (center will still be wet). Sprinkle with cheese.
- Transfer skillet to oven & bake 6 minutes or until center is set. Cut into 8 wedges & serve immediately.
Categories
Dairy, Eggs, Vegetables, Breakfast, Brunch, Easter, Bake, Quick, Saute, Gluten-Free, Sugar-Free
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Serving Size 93.0g |
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Amount Per Serving |
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| Vitamin A 10% |
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Vitamin C 15% |
| Calcium 6% |
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Iron 8% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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