Ingredients
4 teaspoons canola oil, divided1/2 pound sliced fresh mushrooms1 small sweet red pepper, chopped1 small sweet onion, chopped1/2 teaspoon garlic salt1/4 teaspoon pepper1/4 teaspoon crushed red pepper flakes, optional7 large eggs, lightly beaten8 whole wheat English muffins, split and toasted4 ounces reduced-fat cream cheese
Preparation
In a large skillet, heat 2 tsp. oil over medium heat. Add mushrooms, red pepper, onion and seasonings; cook and stir until mushrooms are tender, 5-7 minutes. Remove from pan.
Wipe skillet clean. Heat remaining 2 tsp. oil over medium heat. Add eggs; cook and stir just until eggs are thickened and no liquid egg remains. Add vegetables; heat through, stirring gently.
Spread muffin bottoms with cream cheese; top with egg mixture. Replace tops.
