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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