Spa Scramble

• 1 package mushrooms
• 1 medium-size tomato
• 1 small green pepper
• 4 slice Italian bread
• 3 tsp. olive oil
• 1/2 tsp. salt
• 3 container refrigerated no-cholesterol egg substitute
• 1/2 c. reduced-fat Cheddar cheese
• .13 tsp. Pepper
• 4 Boston lettuce leaves
• 2 kiwifruit
• 2 small ripe pears

1. Slice mushrooms.
2. Seed and dice tomato.
3. Dice green pepper.
4. Preheat broiler if manufacturer directs.
5. Place bread slices on cookie sheet.
6. Broil until golden brown, turning once.
7. In nonstick 10-inch skillet over medium-high heat, in 1 teaspoon hot olive oil, cook mushrooms, green pepper, and 1/4 teaspoon salt until mushrooms are golden brown and all liquid evaporates from pan.
8. Remove mushroom mixture to bowl.
9. Keep warm.
10. Wipe skillet clean with paper towel.
11. In bowl, with fork, mix egg substitute, cheese, pepper, and 1/4 teaspoon salt until blended.
12. Add to same skillet over medium-high heat, in 2 teaspoons hot olive oil, pour egg mixture.
13. With rubber spatula, stir slightly so uncooked egg flows to bottom.
14. Continue cooking until egg mixture is set but still moist, stirring constantly.
15. Place toasted bread slices on 4 dinner plates.
16. Spoon egg mixture over bread.
17. Top with mushroom mixture; sprinkle with chopped tomato.
18. Arrange Boston lettuce leaves, kiwifruit, and pears on plates with egg mixture.

mushrooms, tomato, green pepper, italian bread, olive oil, salt, egg substitute, cheddar cheese, pepper, boston lettuce leaves, kiwifruit, pears

Taken from www.delish.com/recipefinder/spa-scramble-1936 (may not work)