Corn and Tomato Scramble

[Guest guest]

Corn and Tomato Scramble

 

1 (10 ounce) package frozen corn, thawed

1/4 cup chopped green onions

1 1/2 cups reduced fat egg substitute

1/3 cup skim milk

1 1/2 teaspoons minced fresh basil

1/8 teaspoon salt

1/8 teaspoon pepper

2 small roma tomatoes, seeded and thinly sliced

1 cup shredded reduced fat cheddar cheese

 

Spray a medium nonstick skillet with cooking spray and heat over medium heat

until hot.

Add corn and green onions and saute until tender.

Combine egg substitute and next 4 ingredients and whisk well.

Pour egg mixture over vegetables and continue cooking over low heat until almost

set.

Arrange tomato wedges on top and sprinkle with cheese.

Cover and continue cooking until cheese is melted.

Cut into 4 wedges and serve.

Makes 4 servings.

Calories 192, Fat 4 grams, Cholesterol 10 mg, Sodium 298 mg, Carbohydrate 21

grams, Protein 19 grams, Fiber 3 grams.

Points 4.