Substitutions:
*May substitute AllWhites® for Better’n Eggs®.
1. In small bowl combine Better’n Eggs, milk, oregano, garlic powder and pepper; mix well. Set aside.
2. Heat oil in 10-inch nonstick skillet. Cook broccoli, red pepper and mushrooms for 2 to 3 minutes or until vegetables are crisp tender. Spread vegetables over bottom of skillet.
3. Reduce heat to medium-low. Add Better’n Eggs mixture. Cover; cook 6 to 8 minutes until Better’n Eggs are set but still moist. Top with cheese. Cover; cook 3 to 4 minutes or until cheese is melted.
Serving Size: |
1/2 of recipe |
|
Calories: |
181 |
% Daily
Value* |
|
Total Fat |
19 (g) | 15% |
| |
|
| | Sat Fat |
4 (g) | 18% |
| |
|
| | Trans Fat |
0 (g) | |
|
| Cholesterol |
17 (mg) | 6% |
|
Sodium |
279 (mg) | 12% |
|
Total
Carbohydrate |
6 (g) | 2% |
| |
|
| | Dietary Fiber |
2 (g) | 8% |
| |
|
| | Sugar |
3 (g) | |
|
Protein |
18 (g) | 37% |
|
Calcium |
373 (mg) | 37% |
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Dietary Exchanges:
1 vegetable
, 2 medium fat meat
0080e Copyright © 2008 Better'n Eggs
|
