Saute mushrooms and onions in oil, adding vinegar when nearly done. Set aside.
Over medium heat, pour Egg Beaters into same saute pan, pulling back the edges and rolling pan to move uncooked egg to the outside. Top, in this order, with cheese, tomatoes, mushrooms and onions, running them down the center. Gently lift sides and fold them over the center, slide onto plate.
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|Serving Size: 1 Serving (482g)|
|Recipe Makes: 1|
|Calories from Fat: 31 (17%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 3.5mg||1 %|
|Sodium 319.8mg||11 %|
|Potassium 1150.3mg||30 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 12.6g|
|Protein 25.3g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 182
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