8 oz button mushrooms, sliced
1 large onion, chopped
1 medium green bell pepper, chopped
3/4 c egg substitute
1/4 c skim milk
1/2 c no-salt-added tomato sauce, at room temperature
1 t dried Italian seasoning
1/4 t crushed red pepper flakes
2 whole-grain English muffins, split and toasted
2 T shredded or grated parmesan cheese
In a large nonstick skillet, cook the mushrooms over medium-high heat for 4 minutes, or until soft, stirring occasionally.
Stir in the onion and bell pepper. Cook 4 to 5 minutes, or until soft, stirring occasionally.
In a small bowl, whisk together egg substitute and milk.
Reduce heat to medium. Pour the egg mixture over the mushroom mixture, stirring with a rubber scraper to combine. Cook until the eggs are set, stirring occasionally with the scraper. Remove from heat.
In a small bowl, stir together the tomato sauce, seasoning and pepper flakes.
Toast the English muffins.
Put the muffin halves on plates. Spoon the tomato mixture over the muffins. Top with the egg mixture. Sprinkle with parmesan cheese.