UPDATE: I made this using the original recipe, no substitutions, and it was even better than this one I made!
Back to making recipes out of cookbooks I own. This recipe was taken from Hungry Girl by Lisa Lillien. This is a cookbook full of “Recipes and Survival Strategies for Guilt-Free Eating in the Real World.” I didn’t have all the ingredients on hand so I substituted some of them. My substitutions are in parenthesis. I thought this was extremely good, simple and filling. I will definitely make this again.
(Recipe from: Hungry Girl by Lisa Lillien)
1/2 cup fat-free liquid egg substitute (2 egg whites and 1 whole egg)
1/4 cup shredded fat-free mozzarella cheese (omitted)
1/4 cup canned tomato sauce (salsa and bean salsa)
2 Tbsp chopped green bell peppers
2 Tbsp chopped mushrooms
Optional: salt, black pepper, oregano, garlic powder, onion powder, red pepper flakes, etc.
Season tomato sauce to taste with optional ingredients, if desired, and set sauce aside.
Bring a small pan sprayed with nonstick spray to low heat. Pour in egg substitute. Cover and then cook for 3 minutes, or until egg “crust” starts to form.
Carefully flip your egg. Cover and cook for another minute. While egg crust is cooking, microwave chopped veggies for 30 seconds.
Next, top your egg crust with tomato sauce, cheese, and then veggies. Cover again and cook over low heat for 2 minutes, or until cheese is melted. If you like, top with optional spices.