Bacon (just a little), mushrooms, and tomatoes make this egg dish delicious for breakfast, lunch, or dinner!

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat an unheated large nonstick skillet with nonstick cooking spay. 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.

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  • In a medium bowl, stir together egg, milk, 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.

  • 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.)

  • To serve, top with tomatoes.

Nutrition Facts

102 calories; protein 11g 22% DV; carbohydrates 5g 2% DV; dietary fiber 1g 4% DV; fat 5g 8% DV; saturated fat 2g 10% DV; sodium 286mg 11% DV.
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