Fish

Mushroom Swiss and Tomato Scrambled Eggs is for Breakfast.

Mushroom Swiss and Tomato Scrambled Eggs takes 10 minutes to prepare.

Mushroom Swiss and Tomato Scrambled Eggs takes 10 minutes to cook.

Mushroom Swiss and Tomato Scrambled Eggs makes 4 servings.

The ingredients for Mushroom Swiss and Tomato Scrambled Eggs are:

1 1/4 cup egg subsitute
1 cup sliced baby portabello mushrooms
2 slices Kraft deli deluex swiss cheese (torn into small pieces)
8 cherry or grap tomatoes quatered
1 1/2 TBS butter
Granulated garlic to taste

Here is how you make Mushroom Swiss and Tomato Scrambled Eggs:

1) Make sure to prep all ingredients 1st.2) Satue mushrooms in butter with garlic for about 2 to 3 minutes.3) Add egg subsitue and cheese and begin to scramble. After a few minutes add tomatoes contiuning to stir until eggs are fully cooked.Makes 4 ServingsNumber of Servings: 4Recipe submitted by SparkPeople user NIKI778.

The nutritional information for Mushroom Swiss and Tomato Scrambled Eggs is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 152.9

• Total Fat: 9.3 g
• Cholesterol: 19.8 mg
• Sodium: 199.3 mg
• Total Carbs: 3.4 g
• Dietary Fiber: 0.7 g
• Protein: 13.4 g

The dietary needs meet for Mushroom Swiss and Tomato Scrambled Eggs is Low Carb