Rating: 4 stars
46 Ratings
  • 5 star values: 23
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 3
Dawn Perry

Gallery

Credit: Charles Masters

Recipe Summary

hands-on:
10 mins
total:
10 mins
Yield:
Serves 1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the mushrooms and scallions and cook, stirring often, until tender, 2 to 3 minutes; remove from the skillet.

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  • In a medium bowl, beat the egg whites with ¼ teaspoon each salt and pepper. Return the skillet to medium heat, heat the remaining tablespoon of oil, then cook the egg whites until they begin to set, 1 to 2 minutes.

  • Top with the vegetables and Cheddar. Fold the egg whites over the filling.

Nutrition Facts

446 calories; fat 37g; saturated fat 10g; cholesterol 30mg; sodium 887mg; protein 23g; carbohydrates 6g; sodium 3g; fiber 1g; iron 1mg; calcium 240mg.
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