1 tbsp. whipped butter
1 c. sliced mushrooms
1/2 c. each diced onion and celery
2 eggs
1/4 c. skim or nonfat milk
Dash each salt and pepper
2 tsp. grated Parmesan cheese

In 8 inch nonstick skillet melt butter; add vegetables and saute over medium- high heat until tender-crisp, about 5 minutes. While vegetables are cooking, prepare eggs. Using a wire whisk, in small mixing bowl combine eggs, milk, salt and pepper and beat until combined. Pour egg mixture into skillet over vegetables and cook over medium heat, stirring frequently, until eggs are set, about 5 minutes. Sprinkle with cheese and serve.

Each serving provides: 1 protein exchange; 2 vegetable exchanges; 45 optional calories per serving; 150 calories; 9 g protein; 9 g fat; 8 g carbohydrate; 113 mg calcium; 240 mg sodium; 285 mg cholesterol; 1 g dietary fiber.

Makes 2 servings.