Mushroom Scrambled Eggs

By á-28045

Ingredients

• Nonstick cooking spray
• 1/2 cup sliced fresh mushrooms
• 1/4 cup thinly sliced green onions
• 1 teaspoon cooking oil
• 4 eggs, beaten
• 1/4 cup fat-free milk
• 1/8 teaspoon ground black pepper
• 1/2 cup shredded cheddar cheese
• 4 slices of bacon, crisp-cooked and crumbled

Preparation

Step 1

1. 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.

2. 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.

3. 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.)