Low-Fat Chinese Omelet
1/4 cup chopped fresh mushrooms 1/4 cup chopped red bell peppers 1/4 cup chopped scallions 1/4 cup chopped bean sprouts 1/2 cup fat free chicken broth 6 large egg whites 1 teaspoon low sodium soy sauce 1/8 teaspoon white pepper 1/8 teaspoon garlic powder In large nonstick skillet over high heat, saute all vegetables in chicken broth for 5 minutes. Stirring occasionally. Pour excess broth off vegetables and set vegetables aside in skillet. Meanwhile, in blender, mix egg whites, soy sauce and spices on high for 1 minute. Pour egg mixture over vegetables and return to heat. Cook on low heat until eggs have set to your liking. Serve with whole wheat toast and jam. Makes 2 Omelets. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
