¼ cup sliced mushrooms 

¼ cup chopped onion 

¾ cup (about 6 large) egg whites

1 teaspoon Dijon mustard ( grainy, if available)

Dash each salt and back pepper, or more to taste 

1 ounce cooked and chopped skinless chicken breast 

1 slice reduced-fat Swiss cheese, broken into pieces 


Spray a large microwave-safe mug with nonstick spray. Microwave mushrooms and onion for 1 minute.

Blot away excess moisture. Add egg whites, mustard salt, and pepper. Stir well. Microwave for 1 more minute, or until set.

In a Skillet...

Bring a skillet sprayed with nonstick spray to medium heat. Add mushrooms and onion. Cook and stir until veggies have 

slightly softened and lightly browned, about 3 minutes.

Add egg whites, chicken, mustard, salt, and pepper. Cook and scramble until veggies are soft, egg whites are fully cooked, and chicken is hot about 2 minutes.

Reduce heat to low. Add cheese, and cook and stir until melted, about 1 minute.



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