| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breakfast &, Brunch |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground round |
| 1/2 |
lb |
Fresh mushrooms; sliced |
| 1/2 |
lb |
Fresh spinach; torn |
| 6 |
|
Green onions; sliced |
| 1/4 |
c |
Celery; chopped |
| 1/4 |
c |
Sweet red pepper; chopped |
| 1/4 |
ts |
Garlic powder |
| 1/2 |
ts |
Pepper |
|
|
Egg Beatersr 99% egg substitute; equal 6 eggs |
INSTRUCTIONS
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: 1/6 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@usit.net> on Dec 30, 1997
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