Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
½ cup sliced fresh mushrooms
¼ cup thinly sliced green onions
1 teaspoon cooking oil
1 (8 ounce) carton refrigerated or frozen egg product, thawed, or 4 eggs, beaten
¼ cup fat-free milk
⅛ teaspoon ground black pepper
½ cup shredded reduced-fat cheddar cheese or ¼ cup crumbled feta or blue cheese
1 slice turkey bacon or bacon, crisp-cooked and crumbled
8 grape or cherry tomatoes, halved
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.
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.)