Scrambled Eggs with Mushrooms, Onion and Swiss

1  teaspoon		Olive Oil
1/4  cup		Red Onion - Chopped
1/4  cup		Mushrooms - Fresh, Sliced
3		Large Eggs with Omega 3
1/4  cup		Nonfat Milk without Added Vitamins A & D
1/2  teaspoon		Table Salt
1/4  teaspoon		Ground Black Pepper
2  pieces		Healthy Choice Low Fat Swiss Cheese-Singles

Tip: Click on the ingredient links to learn the nutritional information for all the Scrambled Eggs with Mushrooms, Onion and Swiss ingredients. The serving size for any ingredient in Scrambled Eggs with Mushrooms, Onion and Swiss may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a large non-stick skillet, heat oil. Add onion and mushrooms and saute for 5 minutes or until vegetables are soft. Beat eggs lightly with milk and season with salt and pepper. Add eggs to pan, lay cheese on top, and let set for a 2 minutes, stirring and lifting eggs with a spatula to ensure egg is cooked. Slide eggs onto a serving plate and serve.