Cajun & Creole : Paul McIlhenny's Heart-Healthy Eggs

• 3 tablespoons Egg Beaters^® Original
  
• 2 egg whites, from Eggland’s Best eggs
  
• 1 teaspoon milk
  
• 1/4 teaspoon Original TABASCO® brand Pepper Sauce
  
• Tony Chachere’s™ Creole seasoning to taste
  
• Freshly ground black pepper to taste
  
• 1 teaspoon butter
  
• 1 to 2 teaspoons minced fresh jalapeño pepper, optional
  

Combine Egg Beaters^®, egg whites, milk, TABASCO^® Sauce, Creole seasoning, and black pepper in a bowl; mix well and set aside.

Melt butter in a medium nonstick skillet over medium heat; add jalapeño pepper (if desired) and cook 1 to 2 minutes. Add egg mixture and cook about 1 minute or to desired doneness, stirring gently.

Makes 1 serving.