6 whole cage-free large brown Eggs 12 Egg whites - I cook the yolks and give to my dogs with dinner...they love it! 1/4 cup Skim Milk 3 Green Onions; white and light green parts only, sliced 3/4 Cup Fat-Free Sharp Cheddar Cheese Pinch of Salt and Pepper
In medium bowl, beat together Eggs, Milk, Green Onion, 3/4 cup of Cheese, Salt and Pepper. Set aside.
Coat a large non-stick skillet with Olive Oil spray. Add the Mushrooms and cook for 2 minutes over high heat. Remove from pan and wipe pan dry with a paper towel.
Olive Oil spray 1 Red Bell Pepper; diced 1 Yellow Bell Pepper; diced
Coat pan again with Olive Oil spray. Add Peppers and cook for 2 minutes over high heat.
Add Egg mixture, return Mushrooms to pan and cook, stirring constantly until done, about 5 minutes.
1/4 cup Fat-Free Sharp Cheddar Cheese
Remove from heat and sprinkle remaining cheese over the top evenly.
2 Rosemary Sprigs – optional
*To add a delicious smoky flavor to the mushrooms do this: 1. Place Mushrooms in a small bowl. 2. Using metal tongs hold Rosemary sprigs over open flame and set afire. 3. Toss sprig in bowl with Mushrooms, cover with plastic wrap, shake and let sit 10 minutes. 4. Repeat with same Rosemary Sprigs 3 times. 5. Continue to step 2 of recipe.