Ingredients35 m servings 511 cals
- Melt butter in a medium saucepan over medium heat. Stir in green bell pepper, red bell pepper, onion and portobello mushrooms. Cook until tender, about 5 minutes.
- Stir beef into the vegetable mixture, and cook until evenly brown, 5 to 10 minutes.
- Stir egg beaters into the mixture, and cook 10 minutes, or until firm.
Per Serving: 511 calories; 29.5 g fat; 26 g carbohydrates; 40.2 g protein; 105 mg cholesterol; 284 mg sodium. Full nutrition
ReviewsRead all reviews 5
I had some leftover grilled steak to use up so what better than steak and eggs. I used some chopped vidalia onion and left out the mushrooms. I used real eggs and added some cheddar cheese. G...
This was exactly what I was looking for, including the egg substitute. I added a little Italian seasoning and and basil for the herbs. I served with orange marmalade spread on toast for a little...