Yield: 6 Servings
|1 pounds||Ground round|
|½ pounds||Fresh mushrooms; sliced|
|½ pounds||Fresh spinach; torn|
|6 \N||Green onions; sliced|
|¼ cup||Celery; chopped|
|¼ cup||Sweet red pepper; chopped|
|¼ teaspoon||Garlic powder|
|\N \N||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