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Print this Recipe    Chinese Omelet

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.

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