By Dawn Hall, author of the Busy People’s Cookbook Series

This flavor combination is excellent.
 
1 (16-ounce) bag frozen bell pepper stir-fry mixture
½ cup fat-free Italian salad dressing
3 (16-ounce) containers liquid egg substitute
2 cups Canadian bacon, sliced and chopped
1 (8-ounce) package fat-free mild Cheddar cheese, shredded
 
In a large nonstick skillet with the lid on, cook over medium to medium-high. Heat  the pepper mixture and salad dressing until the vegetables are tender. Stir occasionally for about 5 to 7 minutes.

While the peppers are cooking, cut the Canadian bacon slices into sixths.
Remove the lid and drain the excess liquid. Stir in the bacon and egg substitute and continue cooking, stirring frequently, until the eggs are no longer wet looking.

Sprinkle with the cheese and stir. Turn off the heat and let sit with the lid on for 2 to 3 minutes or until the cheese is melted.
 
Yield: 16 (1/2-cup) servings
 
Calories: 92 (6% fat)
Total Fat: 1g
Cholesterol: 11mg
Carbohydrate: 4g
Dietary Fiber: 0g
Protein: 16g
Sodium: 616mg
Diabetic Exchanges: 2 very lean meat
 
Preparation time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes

 Dawn Hall is the author of the award winning Busy People’s Cookbook Series including the just released title: Busy People’s Super Simple Menus Cookbook, (137 healthy, home-style-meals made in 30-minutes or less); Slow Cooker Cookbook, Low-Carb Cookbook, Diabetic Cookbook, Christmas Cookbook, Low-Fat Cookbook, Busy People’s Down Home Cooking Without the Down Home Fat Cookbook and 7 Simple Steps to a Healthier You.  Her books are currently available at all fine bookstores and on the internet.  She is also a popular inspirational speaker full of energy, insight and clever ideas. Her website is: www.Dawnhallcookbooks.com