Here are just four of the great recipes at this website. I have made these and each time I try one, I put it in MC first and lighten it a bit more if possible. If you want to see the original recipes to see what I have changed or want to see the many more recipes they have, the website is at the bottom of the page and the link to each recipe here is in the recipe. Most of their recipes have pictures too which is a nice perk to see what your end result should look like and if you have MC, you can import the picture along with the recipe.


* Exported from MasterCook *

Opened Faced Egg Muffins

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 tablespoon margarine
1 cup Egg BeatersŪ 99% egg substitute
1 whole English muffin, whole-wheat -- split and toasted
1 small tomato -- sliced
1/4 cup cheddar cheese, lowfat -- shredded
1/2 teaspoon chopped chives

Preheat oven 350°F.

Place a medium nonstick skillet over medium heat until hot. Melt margarine, add egg product and cook until done, stirring frequently.

Top each toasted muffin with half the scrambled egg; top with tomato slices, 2 tablespoons shredded cheese and 1/4 teaspoon chives.

Place on a baking sheet and bake 5 to 7 minutes until cheese melts. Serve warm.

S(Internet Address):
"http://www.eggbeaters.com/recipes/print_full-page.jsp?recipeId=100294"
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Per Serving: 205 Calories; 8g Fat (32.8% calories from fat); 16g Protein; 18g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 539mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat.

NOTES : 4 points per serving.




* Exported from MasterCook *

Eggs Ottawa

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 teaspoon olive oil
6 ounces mushroom caps -- about 4 caps, sliced
2 teaspoons lemon juice
1/2 teaspoon dill weed
1/8 teaspoon ground red pepper
2 teaspoons margarine
1 1/2 cups Egg BeatersŪ 99% egg substitute
2 English muffins -- split and toasted
4 ounces Canadian bacon -- 4 slices
4 ounces mozzarella cheese, part skim milk -- slices or shredded
1 tablespoon green onions -- finely chopped

Heat oil in a chef's pan on medium high. Set the sliced mushroom caps in the hot pan. Pour 1/2 teaspoon of the lemon juice over slices and season with dill weed and ground red pepper. Cook 6-7 minutes or until the lemon juice starts to steam, turning mushroom slices as they cook. Remove to a warm plate and cover.

Wipe out the pan and melt margarine on medium high. Pour in egg product and let it start to cook on the bottom without stirring (it needs to be handled gently). Slowly push the cooked part of the egg to the center of the pan with a spatula. When it's ready, it will still be slightly runny on the top. Please don't over cook it!

Preheat the broiler. Place the toasted muffin halves on the rack on a broiler pan. Lay the Canadian bacon on the muffin. Cover each muffin with 1/4 of the cooked egg product, press down firmly to make an even mound. Top with 2 slices overlapping of mozzarella. Place under the broiler 1 1/2 minutes or until the cheese is melted and begins to brown. Set the sliced cooked mushrooms on top of the eggs. Sprinkle with green onions and serve.

Description:
"Thanks to Graham Kerr, the "Galloping Gourmet""
S(Internet Address):
"http://www.eggbeaters.com/recipes/print_full-page.jsp?recipeId=100190"
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Per Serving: 267 Calories; 11g Fat (35.9% calories from fat); 24g Protein; 18g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 833mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

NOTES : 6 points per serving unless you can find a one point english muffin and then it is 5 points per serving.




* Exported from MasterCook *

Egg and Cheese Pizza Wedges

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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Cooking Spray
1 cup Egg BeatersŪ 99% egg substitute
1/4 cup green bell pepper -- finely chopped
1/4 cup tomato -- finely chopped
1 ounce Turkey bacon -- crumbled
2 6 inch pita breads, whole wheat fat free -- (about 4 oz. each)
1/3 cup mozzarella cheese, part skim milk

Preheat oven 400°F.

Place a nonstick skillet over medium heat until hot. Coat skillet with cooking spray, add egg product and cook until done, stirring frequently.

Remove from heat, add peppers, tomatoes, and bacon into scrambled egg product.

Place bread shells on baking sheet. Spoon half of the egg mixture onto each bread shell. Sprinkle equal amounts of cheese over each. Bake 5 to 7 minutes or until cheese melts.

S(Internet Address):
"http://www.eggbeaters.com/recipes/print_full-page.jsp?recipeId=100290"
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Per Serving: 288 Calories; 6g Fat (18.7% calories from fat); 23g Protein; 36g Carbohydrate; 4g Dietary Fiber; 23mg Cholesterol; 589mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

NOTES : 5 points per serving.



* Exported from MasterCook *

Artichoke Omelet

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 tablespoon extra virgin olive oil -- divided
12 green onions -- (bunch)
3 cloves garlic -- chopped
1/2 cup chopped red bell pepper
2 ounces olives -- chopped (Greek-about 8)
1 cup artichoke hearts -- canned, packed in water, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
7 teaspoons grated Parmesan cheese -- divided
1 3/4 cups Egg BeatersŪ 99% egg substitute

Preheat the oven broiler. Heat 2 teaspoons of the oil in a heavy skillet on medium.

Slice the white ends of the green onions and finely chop the green parts. Saute the white parts with the garlic about 1 minute to release the flavors. Add the red pepper, olives, artichoke hearts, oregano and basil and cook 8 minutes or until the vegetables are tender but still crisp and colorful.

Stir in 2 tablespoons of the Parmesan cheese. Pour the egg product into the vegetables, shaking the pan to distribute it evenly. Cook on medium about 6 minutes or until the bottom is done and the top still runny. Fold in half. Allow omelet to finish cooking in pan for 2 minutes or place under the broiler for 2 minutes to finish cooking.

Scatter the remaining teaspoon of Parmesan and a tablespoon of the green onion tops on top. Drizzle with the remaining teaspoon of extra virgin olive oil. Cut into four wedges and serve. It's a great brunch.

Description:
"Thanks to Graham Kerr, the "Galloping Gourmet.""
S(Internet Address):
"http://www.eggbeaters.com/recipes/print_full-page.jsp?recipeId=100188"
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Per Serving : 148 Calories; 6g Fat (34.6% calories from fat); 12g Protein; 13g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 441mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat.

NOTES : Printed from www.eggbeaters.com

3 points per serving.