Healthified BMT Scrambled Eggs

 

Nonstick cooking spray

1/2

cup sliced fresh mushrooms

1/4

cup thinly sliced green onions

1

teaspoon cooking oil

1

cup refrigerated or frozen egg product, thawed

1/4

cup fat-free milk

1/8

teaspoon salt

1/8

teaspoon ground black pepper

1/2

cup (2 ounces) shredded reduced-fat cheddar cheese

1

slice turkey bacon, crisp-cooked and crumbled

8

grape or cherry tomatoes, halved

• 1 Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add mushrooms and green onions. Cook and stir for 5 to 7 minutes or until vegetables are tender. Stir in oil.
• 2 In a medium bowl, stir together egg, milk, salt, and pepper. Pour egg mixture into skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath.
• 3 Sprinkle with cheese and bacon. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately. (Be careful not to overcook the egg mixture.)
• 4 To serve, top with tomatoes.