Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground round |
| ½ pounds | Fresh mushrooms; sliced |
| ½ pounds | Fresh spinach; torn |
| 6 | Green onions; sliced |
| ¼ cup | Celery; chopped |
| ¼ cup | Sweet red pepper; chopped |
| ¼ teaspoon | Garlic powder |
| ½ teaspoon | Pepper |
| Egg Beatersr 99% egg substitute; equal 6 eggs |
Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these.
In a large skillet, brown beef and mushrooms; drain. Add spinach, onions, celery, red pepper, garlic powder, and pepper. Cook and stir for 1 minute.
Add egg substitute; cook and stir until the eggs are completely set. Serve immediately.
Serving Size: ⅙ recipe
NOTES : A combination of vegetables and ground round make this a hearty breakfast.
Recipe by: Marcy Cella, L'Anse, Michigan Posted to recipelu-digest Volume 01 Number 420 by "Dorothy Tapping" <unicorn4@...> on Dec 30, 1997