Mushroom Scrambled Eggs
Here's a sinfully rich way to serve up scrambled eggs, and once you've stocked your pantry with items like the canned soup and jars of mushrooms, you can whip this recipe up at a moment's notice.
Serves 4 (3/4 cup)
1 (10-3/4 ounce) can Healthy Request Cream of Mushroom Soup
8 eggs, slightly beaten, or equivalent in egg substitute
1/8 teaspoon lemon pepper
1 (2.5-ounce) jar sliced mushrooms, drained
In a large bowl, combine mushroom soup, eggs, and lemon pepper. Stir in mushrooms. Pour egg mixture into a large skillet sprayed with butter-flavored cooking spray. Cook over low heat until eggs are set, stirring occasionally.
Each serving equals:
Healthy Exchanges: 2 Protein. 1/4 Vegetable. 1/2 Slider. 1 Optional Calorie.
182 Calories. 10 gm Fat. 14 gm Protein. 9 gm Carbohydrate. 503 mg Sodium. 112 mg Calcium. 0 gm Fiber
Diabetic Exchanges: 2 Meat. 1/2 Starch/Carbohydrate
Open Road Cookbook: A Healthy Exchanges Cookbook