- 16 oz egg beaters
- 1/2 cup onion chopped
- 1/2 cup red onion chopped
- 1 cup spinach chopped
- 1 cup fresh mushrooms chopped
- 1/4 cup cheddar cheese shredded
- 6 items Old El Paso soft taco bowls
- 2 Tablespoons garlic salt
- 1 teaspoon black pepper
- olive oil spray
- salsa optional
In a medium bowl, mix together all the ingredients except the soft taco bowls. Set aside.
Heat a large non-stick pan to medium heat. Spray olive oil in the pan and let it warm up. When it's ready, add the egg beater mixture and cook until the egg beaters and veggies are cooked, about 10 minutes.
While the eggs and veggies are cooking, heat the soft taco bowls according to the package directions.
When the eggs are cooked and the veggies are soft, spoon out 1/2 cup of the mixture and add them to a warmed bowl. Serve immediately.
Calories: 232kcal | Carbohydrates: 31.6g | Protein: 14.7g | Fat: 5.4g | Saturated Fat: 1.5g | Cholesterol: 4.8mg | Sodium: 549.4mg | Fiber: 2.3g | Sugar: 2.8g | Vitamin A: 200IU | Vitamin C: 5mg