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