Vegetable oil spray
\n8 oz. fresh mushrooms, sliced (2 1\/2 to 3 cups)
\n1 cup chopped green bell pepper
\n1 cup chopped yellow onion (2 medium)
\n3\/4 C. Egg Beaters
\n1\/4 cup fat-free milk
\n1\/2 cup no-salt-added tomato sauce
\n1 tsp. salt-free dried Italian seasoning, crumbled
\n1\/4 tsp. crushed red pepper flakes
\n2 English muffins, halved and toasted
\n2 T. grated Parmesan cheese<\/p>\n
Spray a large nonstick skillet with vegetable oil spray. Heat over medium-high heat for 1 minute. Saut\u00e9 mushrooms for 4 minutes, or until soft. Add bell pepper and onion. Saut\u00e9 for 4 to 5 minutes, or until onion is translucent. Meanwhile, in a small bowl, whisk together egg substitute and milk. Reduce heat to medium and add egg mixture to vegetables. Cook until eggs are set, stirring occasionally with a rubber scraper. Remove from heat. In a small bowl, combine tomato sauce, Italian seasoning, and red pepper flakes. Spoon 2 T. tomato mixture on each muffin half. Top with mushroom mixture and sprinkle with Parmesan.<\/p>\n
Yield: 2 servings
\nServing Size: 2 muffin halves<\/p>\n
Calories: 197
\nFat: 3g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
Vegetable oil spray 8 oz. fresh mushrooms, sliced (2 1\/2 to 3 cups) 1 cup chopped green bell pepper 1 cup chopped yellow onion (2 medium) 3\/4 C. Egg Beaters 1\/4 cup fat-free milk 1\/2 cup no-salt-added tomato sauce 1 tsp. salt-free dried Italian seasoning, crumbled 1\/4 tsp. crushed red pepper flakes 2 English muffins, halved and toasted 2 T. grated Parmesan cheese Spray a large nonstick skillet with vegetable oil spray. Heat over medium-high heat for 1 minute. Saut\u00e9…<\/p>\n