If you're cooking breakfast or brunch, try out this recipe for a meal that will feed the whole family!

Ingredients

• 2 teaspoons margarine
• 1 cup finely chopped, fresh asparagus
• 1 cup diced red bell pepper
• 6 ounces boneless, skinless chicken breasts, cooked and finely diced
• 1/4 cup diced onion
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/8 teaspoon black pepper
• 1/3 cup grated reduced fat cheddar cheese
• 2 cups egg substitute (egg whites)

Directions

1. Heat margarine in a large skillet over medium heat until melted. Add asparagus, red bell pepper, chicken, onion, thyme, oregano and black pepper. Sauté 5 to 6 minutes until vegetables are tender and chicken is heated through.
2. Sprinkle grated cheese over vegetable/chicken mixture.
3. Pour egg substitute evenly over vegetable/chicken mixture in skillet.
4. Cover and cook 8 to 10 minutes or until firm. Cut into wedges and serve.

Serves 4.

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.