- Serves: 4; 1 slice toast and 1/4 cup egg-vegetable mixture per serving
1/4 cup chopped button mushrooms
1 tablespoon minced fresh parsley
1 tablespoon minced green onions (green part only)
1/8 teaspoon pepper
3/4 cup egg substitute
4 slices light whole-wheat bread
1/4 cup chopped, seeded tomato
In a medium nonstick skillet, melt the margarine over medium heat, swirling to coat the bottom. Cook the mushrooms for about 2 minutes, or until tender, stirring frequently. Sprinkle with the parsley, green onions, and pepper. Reduce the heat to low. Pour the egg substitute into the skillet. Cook for about 2 minutes, or until the egg substitute is cooked and set, stirring frequently. Remove from the heat.
Toast the bread. Spoon the egg substitute mixture onto the toast. Cut in half diagonally. Sprinkle with the tomato.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- Saturated Fat
- Trans Fat
- Polyunsaturated Fat
- Monounsaturated Fat
1/2 starch, 1 very lean meat
This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at heart.org/recipes.