Cheesy Scrambled Eggs With Mushrooms & Veggies

• 4 whole Baby Portobello Mushrooms
• 1 whole Baby Orange Bell Pepper
• 1 whole Baby Yellow Bell Pepper
• 1 whole Baby Red Bell Pepper
• 13 whole Grape Tomatoes
• 1 cup Egg Substitute
• 1/4 teaspoons Poultry Seasoning
• 1/4 teaspoons Ground Black Pepper
• 2 slices Cheese

1. NOTE: You can use shredded cheese instead of cheese slices.
2. 1. Wash mushrooms and all vegetables and slice/chop as desired.
3. 2. Heat skillet on medium high.
4. 3. Saute mushrooms and all vegetables except tomatoes.
5. 4. When mushrooms and vegetables are starting to show signs of tenderness add tomatoes and saute for approximately 1 minute longer.
6. 5. Pour in egg substitute.
7. 6. Add seasonings.
8. 7. Tear cheese slices and lay around skillet on top of the egg mixture (or if you choose to use shredded cheese, spread cheese around skillet).
9. 8. Mix and stir contents to avoid scorching.
10. 9. When eggs are to desired "done-ness" remove and serve.

mushrooms, orange bell pepper, yellow bell pepper, red bell pepper, grape tomatoes, egg substitute, ubc, ubc, cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/cheesy-scrambled-eggs-with-mushrooms-veggies/ (may not work)