Cheddar-Veggie Egg Envelope And Bacon and Eggs in a mug

Ingredients:
4 whole eggs
4 egg whites
4 tsp water
3 C loosely packed baby spinach leaves
1 ½ C sliced fresh mushrooms
1 C halved cherry tomatoes
½ C shredded cheese
Method:
Heat small non-stick skillet on medium heat. Whisk first 3 ingredients until blended. Spray skillet with cooking spray. Add ? C eggs; tilt skillet to evenly cover bottom with eggs. Cover; cook 1 to 2 minutes or until eggs are set. Slide omelette onto plate. Repeat with remaining eggs to make a total of 4 omelettes. Cover to keep warm.
Add spinach, mushrooms and tomatoes to skillet; cover. Cook on medium-low heat for 5 minutes or just until spinach is wilted.
Fold each omelette in half, then in half again to for a triangle. Serve topped with vegetable mixture and cheese.
Serves 4; count each serving as 2 proteins.

BACON AND EGGS IN A MUG
Ingredients:
2 eggs
2 tbsp milk
1 tbsp crumbled bacon
1 tbsp shredded cheese
Method:
Beat eggs and milk in large microwaveable mug; stir in crumbled bacon.
Microwave on high for 1 – 1 ½ minutes or until set; stirring halfway.
Top with cheese and let stand for 1 minute.
Serves 1; count each serving as 2 protein and 1 fat.

Recipes courtesy of Kraft.