1 cup (8 oz.)Better'n Eggs®*
2 Tbsp.skim milk
1/4 tsp.dried oregano leaves
- 1/8 tsp.ground black pepper
- 2 tsp.canola oil
- 1/2 cupsmall broccoli florets
- 1/4 cupchopped red bell pepper
- 1/4 cupsliced fresh mushrooms
- 1/3 cupshredded Swiss cheese
In small bowl combine Better'n Eggs, milk, oregano, garlic powder and pepper; mix well. Set aside.
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.
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.
*May substitute AllWhites® for Better'n Eggs®.
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