Total Time
20mins
Prep 10 mins
Cook 10 mins

Ingredients Nutrition

Directions

  1. In large nonstick skillet over high heat, saute all vegetables in chicken broth for 5 minutes.
  2. Stirring occasionally.
  3. Pour excess broth off vegetables and set vegetables aside in skillet.
  4. Meanwhile, in blender, mix egg whites, soy sauce and spices on high for 1 minute.
  5. Pour egg mixture over vegetables and return to heat.
  6. Cook on low heat until eggs have set to your liking.
  7. Serve with whole wheat toast and jam.
Most Helpful

Hey, this is like Egg Foo Yong without the FOO Very nice recipe and look at the calories and fat! I used fresh garlic (3 cloves, smashed). I cooked the omelet with a lid over it for 7 minutes, medium heat. Served with fried green tomatoes and whole wheat toast, sliced Lemon Cucumbers. Excellent Brunch Thanks for another one Dancer

Bergy October 13, 2002