Scrambled Eggs with Toast
|Sweet red peppers||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄2 Cup (8 tbs), minced|
|Celery||1⁄4 Cup (4 tbs), minced|
|Olive oil||2 Teaspoon|
|Fat free egg substitute||2 Cup (32 tbs)|
|Non-fat sour cream||1⁄4 Cup (4 tbs)|
|Snipped chives||2 Tablespoon|
|Dried marjoram||1⁄4 Teaspoon|
|Dried sage||1⁄4 Teaspoon|
|Whole wheat bread slices||8|
In a large no-stick frying pan over medium heat, saute the peppers, mushrooms and celery in the oil for 5 minutes, or until tender.
In a small bowl, whisk together the eggs, sour cream, chives, marjoram and sage.
Pour into the pan and scramble, stirring occasionally, until set.
Just before serving, toast the bread.