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Cooking Instructions

Saute mushrooms, pepper and onion in oil 2 to 3 minutes. Mix oats and egg whites until oats are evenly coated. Add oats to vegetable mixture in skillet; cook over medium heat until oats are dry and separated, about 5 to 6 minutes. Add broth; reduce heat to medium-low. Continue cooking 2 to 3 minutes for quick oats (3 to 4 minutes for old fashioned oats) or until liquid is absorbed. Stir in tomato. Serve immediately. 8 SERVINGS


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