1 cup egg substitute
1½ cups fresh mushrooms, sliced thin
1 teaspoon water
4 thin slices cooked low-salt turkey, torn into pieces
4 ounces low-fat cheddar cheese, diced
Salt and pepper to taste
Butter-flavored cooking spray
Directions:
Beat egg substitute with 1 teaspoon of water and stir in cheese. In a medium nonstick skillet, heat cooking spray until hot but not smoking. Sauté mushrooms for about 1-2 minutes until lightly browned. In a food processor, puree cooked mushrooms and turkey until smooth.
Re-spray skillet and, over moderate heat, add mushrooms-turkey puree, then egg-cheese mixture, stirring constantly to form small curbs for 1-2 minutes or desired degree of doneness. Add salt and pepper to taste.
Nutrition Information:
Serving size: ¼ of mixture
Calories: 129.19
Fat: 2.11g
Protein: 23.26g
Carbohydrates: 3.19g
Fiber: N/A
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