Today is a very important day for The Offspring. She takes her Advanced Placement European History national exam. Needless-to-say, it is a stressful time. One thing she really loves is her “Exam Day Breakfast”.
So being the devoted mom, I got this morning and fixed it for her. I actually remember to grab my camera and took note of what I was doing … sort of … it was early!
Here is what you need… I normally use large bell peppers, but only had the baby ones on hand.
Mushrooms, bell peppers, and tomatoes
Wash mushrooms and all vegetables and slice as desired. Heat skillet on medium high.
Sometimes I quarter the mushrooms, but today I sliced them.
I also decided to add onion but forgot to include in the above “ingredients” photo… (it was early and I forgot The Offspring likes a little onion)
Saute mushrooms and all vegetables except tomatoes. When mushrooms and vegetables are starting to show signs of tenderness add tomatoes and saute for approximately 1 minute.
Pour in egg substitute.
First poultry seasoning… I have found that McCormick’s Gourmet Collection is really tasty. (ignore the really dry hand in this photo please)
Add the pepper… I ground the pepper in the lid.
Tear cheese slices and lay around skillet (or if you choose to use shredded cheese, spread cheese around skillet). This morning I chose “Plastic cheese”… that’s what Hubby and The Offspring call Singles. You could use shredded/grated…
Mix and stir contents to avoid scorching.
When eggs are to desired “done-ness” remove and serve.
Here is The Offspring (who did not want to be on camera at “0 Dark 30” (early in the morning). Note the book (red arrow is pointing to it). It’s her AP European History Study Guide. She was also trying to review for her exam…
Printable recipe can be found here.
Cheesy Scrambled Eggs with Mushrooms & Veggies
Serving Size: 2
1 cup Egg Substitute
4 whole Baby Portabello Mushrooms
1 whole Baby Orange Bell Pepper
1 whole Baby Yellow Bell Pepper
1 whole Baby Red Bell Pepper
13 whole Grape Tomatoes
1/4 teaspoons Poultry Seasoning
1/4 teaspoons Ground Black Pepper
2 slices Cheese
NOTE: You can use shredded cheese instead of cheese slices.
1. Wash mushrooms and all vegetables and slice as desired.
2. Heat skillet on medium high.
3. Saute mushrooms and all vegetables except tomatoes.
4. When mushrooms and vegetables are starting to show signs of tenderness add tomatoes and saute for approximately 1 minute.
5. Pour in egg substitute.
6. Add seasonings
7. Tear cheese slices and lay around skillet (or if you choose to use shredded cheese, spread cheese around skillet).
8. Mix and stir contents to avoid scorching.
9. When eggs are to desired “done-ness” remove and serve.
Nutrition is from MacGourmet Deluxe