Mushroom and Scrambled Eggs
- 1 tablespoon Olive Oil
- ½ cup fresh mushrooms, chopped
- ¼ cup onions, chopped
- 4 egg whites beaten till fluffy
- ¼ cup double toned milk
- 1/8 teaspoon crushed black peppercorns
- ½ cup grated low-fat cheese
Coat nonstick pan with olive oil and put on medium heat. Add chopped mushrooms and onions. Cook and stir for 5 minutes. Stir well.
In another bowl beat egg whites, double toned milk, and crushed black pepper. Pour this mixture on the non-stick pan. Cook without stirring till mixture is set and is consistent then fold it to half.
Sprinkle the grated cheese and cook over medium heat for 5 min . Remove from gas stove and Serve hot. Goes well with brown bread toasts.