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Categories:
mushrooms tomato green pepper Italian bread olive oil salt egg substitute Cheddar cheese pepper Boston lettuce leaves kiwifruit pears
Viewed: 43 - Published at: 3 years agoIngredients
- 1 package mushrooms
- 1 medium-size tomato
- 1 small green pepper
- 4 slice Italian bread
- 3 tsp. olive oil
- 1/2 tsp. salt
- 3 container refrigerated no-cholesterol egg substitute
- 1/2 c. reduced-fat Cheddar cheese
- .13 tsp. Pepper
- 4 Boston lettuce leaves
- 2 kiwifruit
- 2 small ripe pears
Method
- Slice mushrooms.
- Seed and dice tomato.
- Dice green pepper.
- Preheat broiler if manufacturer directs.
- Place bread slices on cookie sheet.
- Broil until golden brown, turning once.
- In nonstick 10-inch skillet over medium-high heat, in 1 teaspoon hot olive oil, cook mushrooms, green pepper, and 1/4 teaspoon salt until mushrooms are golden brown and all liquid evaporates from pan.
- Remove mushroom mixture to bowl.
- Keep warm.
- Wipe skillet clean with paper towel.
- In bowl, with fork, mix egg substitute, cheese, pepper, and 1/4 teaspoon salt until blended.
- Add to same skillet over medium-high heat, in 2 teaspoons hot olive oil, pour egg mixture.
- With rubber spatula, stir slightly so uncooked egg flows to bottom.
- Continue cooking until egg mixture is set but still moist, stirring constantly.
- Place toasted bread slices on 4 dinner plates.
- Spoon egg mixture over bread.
- Top with mushroom mixture; sprinkle with chopped tomato.
- Arrange Boston lettuce leaves, kiwifruit, and pears on plates with egg mixture.
