Ingredients
6 egg whites2 eggs1/4 cup white wine or chicken broth1/4 teaspoon salt1/8 teaspoon pepper1/8 teaspoon garlic powder1/2 cup chopped green pepper1/2 cup chopped onion1/2 cup sliced fresh mushrooms1 teaspoon butter1 teaspoon olive oil1/2 cup shredded reduced-fat cheddar cheese2 teaspoons minced fresh basil
Preparation
In a bowl, whisk the eggs, whites, wine or broth, salt, pepper and garlic powder; set aside. In a large nonstick skillet, saute the green pepper, onion and mushrooms in butter and oil for 3 minutes or until crisp-tender.
Reduce heat to medium. Stir in the egg mixture; cook and stir until eggs are completely set. Sprinkle with cheese and basil. Cover and remove from the heat; let stand for 5 minutes or until cheese is melted.
