4 large eggs
2 cups (8oz.) frozen Southern Style hash brown potatoes
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/4 cup 1% low-fat milk
1/2 teaspoon garlic salt
1/4 cup (1oz.) low-fat shredded cheese

Microwave: Place potatoes, mushrooms, peppers, and onions in a 9-inch pie plate sprayed with nonstick spray. Cover with plastic wrap. Cook on full power until pepper is crisp-tender, about 4-6 minutes. Beat together eggs, milk, and garlic salt until blended. Stir into vegetables. Cook on full power just until set but still moist, about 6-8 minutes. Sprinkle with cheese. Cover and let stand about 1 minute to complete cooking time.