|2||large egg whites|
|1/4 tsp||dried thyme|
|1/4 tsp||black pepper|
|1 tsp||olive oil|
|1/4 cup||minced green onion|
|1/4 cup||diced red bell pepper|
|1/2 cup||firm tofu, diced|
|2||fresh shiitake mushrooms, stems removed and caps coarsely chop|
|2 tbsp||grated Parmesan cheese|
In small bowl, beat together whole eggs, egg whites, thyme, salt and black pepper.
In an 8-inch nonstick pan, heat oil over medium heat. Add green onion, bell pepper, tofu and shiitake and cook, stirring, for 2 minutes or until tofu is just beginning to brown.
Add beaten egg mixture. Immediately sprinkle on the cheese and cook, stirring with a wooden spoon, for 1 to 2 minutes or until eggs form soft curds.
Nutrition Information Per serving: 220 cal, 13g total fat, 3.6g sat fat, 2.1g dietary fibre, 217mg cholesterol, 534mg sodium.