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Steak And Egg Breakfast Bowl

Place a medium nonstick skillet over high heat. When the skillet is hot, lightly mist it with the olive oil spray. Add the steak and pepper in a single layer. Cook, stirring occasionally, for 2 to 3 minutes, or until the pepper is crisp-tender and the steak is browned on the outside and cooked to desired doneness.

Meanwhile, place a small nonstick skillet over medium heat. Mist the skillet lightly with the spray and add the egg substitute. When the eggs are slightly set, scrape the bottom of the skillet with a wooden spoon to scramble them. Repeat until the eggs are cooked.

Spoon the egg mixture into a bowl. Top it with the steak and pepper mixture. Serve immediately with the ketchup, if desired.

Makes 1 serving

Per serving: 161 calories, 31 g protein, 6 g carbs, 3 g fat, 38 mg cholesterol, 1 g fiber,
294 mg sodium

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Olive oil spray (propellant free)
3 ounces trimmed top round steak cut into bite-size strips
1/2 large green bell pepper, coarsely chopped (about 1/3 cup)
1/2 cup all-natural egg substitute
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