You can’t beat the delicious combination of mushrooms, onions, peppers and cream cheese! Leave out the red pepper flakes for a little less heat.
—AMY LLOYD MADISON, WI
START TO FINISH: 25 MIN. • MAKES: 8 SERVINGS
1/2 pound sliced fresh mushrooms
1 small sweet red pepper, chopped
1 small sweet onion, chopped
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional
7 large eggs, lightly beaten
8 whole wheat English muffins, split and toasted
4 ounces reduced-fat cream cheese
1. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, red pepper, onion and seasonings; cook and stir 5-7 minutes or until mushrooms are tender. Remove from pan.
2. Wipe skillet clean and coat with cooking spray; place over medium heat. Add eggs; cook and stir just until eggs are thickened and no liquid egg remains. Add vegetables; heat through, stirring mixture gently.
3. Spread muffin bottoms with cream cheese; top with egg mixture. Replace the tops.
Per sandwich: 244 cal., 9g fat (4g sat. fat), 173mg chol., 425mg sod., 30g carb. (7g sugars, 5g fiber), 14g pro.
Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1/2 fat.