Mexican Omelet Cups

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Mexican Omelet Cups

 

1 cup egg substitute

1 can 4 1/2 ounces, chopped green chilies, rinsed and drained

1 can 4 ounces, mushroom stems and pieces, rinsed and drained

1/2 cup 2 ounces, shredded Mexican cheese blend

 

Preheat oven to 350 degrees.

Coat 6 muffin cups with nonstick cooking spray.

In a large bowl, combine all the ingredients; mix well, then spoon into muffin

cups.

Bake 25 to 30 minutes or until the eggs are set.

Serve immediately.

Makes 6 servings.

Calories 63, Fat 3 g, Cholesterol 8 mg, Sodium 283 mg, Carbohydrate 2 g, Dietary

Fiber 1 g, Protein 6 g.

Points 1.