Egg 'n Muffin
Grrrrrgh!
Course : Breakfast
From: HungryMonster.com
Serves: 2
 

Ingredients:

1/2 cup frozen mixed pepper and onion stir-fry
1/3 cup liquid egg substitute
1 dash dry mustard
1 dash black pepper
1 tablespoons catsup
1 piece whole-wheat or oat bran english muffin -- split in half
2 tablespoons reduced-fat shredded cheddar cheese
 

Preparation:

In a medium nonstick skillet coated with nonstick spray, cook the pepper and onion mixture over medium-high heat until the onion is tender, 2 or 3 minutes. Lower the heat to medium. Add the egg substitute and mustard and cook, stirring occasionally, until the egg is cooked through, about 2 minutes. Remove from heat and stir in catsup. Spread the mixture evenly on open, untoasted English muffin halves. Sprinkle with cheese. Toast in toaster oven or under broiler until cheese is just melted and muffins are warmed. 2 servings/Serving size: 1 muffin half

 

Nutritional Information:

43 Calories (kcal); 1g Total Fat; (29% calories from fat); 5g Protein; 2g Carbohydrate; trace Cholesterol; 163mg Sodium