Ingredients
| Egg |
1
|
| Water |
1 tbsp.
|
| Baby spinach, thinly sliced |
2 tbsp.
|
| Mushrooms, chopped |
2 tbsp.
|
| Shredded fat-free mozzarella cheese |
2 tbsp.
|
| Grape or cherry tomatoes, sliced |
2
|
Directions
- COAT 8-oz. ramekin or custard cup with cooking spray. ADD egg, water, spinach and mushrooms; BEAT with fork until blended.
- MICROWAVE on HIGH 30 seconds; stir. MICROWAVE until egg is almost set, 30 to 45 seconds longer.
- TOP with cheese and tomatoes. SERVE immediately.
Insider Tips
- Don’t overcook. Scrambled eggs will continue to cook and firm up after removed from microwave.
- Microwave ovens vary. Cook time may need to be adjusted.
Nutritional Info
Per Serving
| Calories |
101.2
|
| Total Fat |
4.9 g
|
| Saturated Fat |
1 g
|
| Trans Fat |
0 g
|
| Polyunsaturated fat |
1 g
|
| Monounsaturated fat |
1.8 g
|
| Cholesterol |
187.5 mg
|
| Sodium |
189.1 mg
|
| Carbohydrates |
2.7 g
|
| Dietary Fiber |
0.7 g
|
| Sugar |
1.8 g
|
| Added sugars |
0 g
|
| Protein |
11 g
|