Ingredients
| Quantity | Ingredients |
|---|---|
| 2 | large eggs |
| 2 | large egg whites |
| 1/4 tsp | dried thyme |
| 1/4 tsp | salt |
| 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 |
Directions
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.
Source: www.wholehealthmd.com