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

Diabetic Living Magazine
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Ingredients

Directions

  • 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; 5 g total fat; 286 mg sodium. 5 g carbohydrates; 11 g protein; Full Nutrition