Soy Cheese and Meat Scrambled Eggs with Mushrooms

This dairy-free cheesy egg dish is versatile, so experiment with your favorite fillings. Try this delicious dish served over toasted sourdough bread and reheat the leftovers in a pocket pita for a nutritious and quick breakfast.

You can replace mushrooms and cheese with equal amounts of diced, cooked vegetables, such as onions, green peppers, roasted red peppers, artichoke hearts, black olives, or sundried tomatoes. You also can experiment with different types of nondairy cheese, such as pepper jack, mozzarella-style, and Swiss-style.

Preparation time: Less than 5 minutes; more if you have to grate the cheese

Cooking time: 5 to 10 minutes

Yield: 3 servings

6 eggs (or equivalent amount of cheeseless, cholesterol-free egg replacer)

1/4 cup plain soymilk

2 tablespoons olive oil

1 cup sliced, canned mushrooms, drained

1/4 cup soy-based bacon, crumbled, or 1/3 cup soy sausage, crumbled (optional)

6 ounces cheddar-style soy cheese, grated (Caution: Read the label; some brands contain casein.)

Tomato slices and flat-leaf parsley for garnish (optional)

1. Break the eggs into a medium bowl and beat them lightly with a fork or whisk. Stir in the milk to combine.

   
   



2. In a medium skillet, heat 1/2 tablespoon of the olive oil. Add the mushrooms and cook for 2 to 3 minutes, until tender and some liquid has been released.

   
   

   Don’t brown the mushrooms. Remove them from the pan. Add the remaining tablespoon and a half of oil to the same pan. Heat and then add the egg mixture and cook over low to medium heat for about 1 minute, until the bottom of the egg mixture is set and the top is still creamy-soft. Sprinkle the mushrooms and soy meat (if desired) into the egg mixture.

   
   



3. Using a flexible spatula, gently run the spatula all around the edges of the egg mixture to loosen it. Cut the egg mixture into thirds, and moving around the skillet, lift sections of the egg mixture with the spatula, turning them over as you go.

   
   

   After you’ve turned all the egg mixture, sprinkle the cheese over the top of it and cook for another minute until the eggs are completely set.

   
   



4. Transfer the eggs to a bowl or individual serving plates. Garnish with tomato slices and parsley (if desired) and serve immediately.

   
   

Per serving: Calories 366 (230 from Fat); Fat 26g (Saturated 4g); Cholesterol 425mg; Sodium 957mg; Carbohydrate 4g (Dietary Fiber 1g); Protein 28g. With the sausage: Calories 414 (261 From Fat); Fat 29g (Saturated 5g); Cholesterol 425mg; Sodium 1,125mg; Carbohydrate 5g (Dietary Fiber 2g); Protein 31g.

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Source:http://www.dummies.com/how-to/content/soy-cheese-and-meat-scrambled-eggs-with-mushrooms.html