Ingredients:
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
Directions:
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.
Servings: 1
Time preparation: 10 min.
Time total: 20 min.