Ingredients
1
cup fat-free egg product or 4 eggs
1/4
cup fat-free (skim) milk
Dash of salt
Dash of pepper
2
teaspoons canola or soybean oil
2
tablespoons chopped onion
2
tablespoons chopped red bell pepper
2
tablespoons chopped cooked ham
1/2
cup shredded reduced-fat Cheddar cheese (2 oz)
2
whole wheat English muffins, split, toasted
Preparation
In small bowl, beat egg product, milk, salt and pepper with wire whisk or fork until well blended.
In 10-inch nonstick skillet, heat oil over medium heat. Cook onion, bell pepper and ham in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Pour egg mixture into skillet. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that uncooked egg can flow to bottom. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist; stir cheese into eggs.
Spoon egg mixture evenly over muffin halves.
