Egg Foo Young

This recipe is great breakfast dish. This paired with a piece of Ezekiel toast, a tangerine, some herbal tea and glass of milk is a great way to start the day and fill your tummy up.

Ingredients
1/2 c finely shredded cabbage or fresh bean sprouts, rinsed and drained
1/4 c thinly slices mushrooms
1/4 c thinly sliced or finely grated carrot
2 tbsp finely sliced scallions
2 tbsp chopped red bell pepper
1 tsp chopped garlic
1 tsp chopped fresh ginger
6 large egg whites and 1 whole egg, or 1 1/4 c egg substitute
2/3 c diced lean turkey, chicken, lean pork or cooked shrimp
1/2 tsp ground black pepper
1 tbsp chopped fresh cilantro or scallion

Lightly coat a large nonstick skillet with olive oil cooking spray. Over medium-high heat, cook the cabbage, mushrooms, carrot, scallions, bell pepper, garlic, and ginger for about 3 minutes, or until they're almost tender but still bright. Transfer the vegetables to a bowl to cool. Clean the skillet to use again.

Beat the eggs well. Add the vegetables, turkey, and black pepper. Stir to combine.

Again, lightly coat the skillet with cooking spray and place it over medium-high heat. When the skillet is hot, add the egg mixture. Cook for 1 minute, or until it is set around the edges. Reduce the heat to low, cover, and simmer for 2 to 3 minutes, or until the eggs are set in the middle. Remove from the heat and allow the eggs to rest, covered, for 2 minutes. Fold the eggs in half, then cut them in half again before transferring to 2 large plates. Garnish with cilantro or scallion and serve hot with low sodium soy sauce.

Makes 2 servings (I usually cut the recipe in half since I'm the only one home eating it)

Per serving: 130 cal, 21 g protein, 6 g carbs (3 g sugars), 2 g fat (.5 g sat fat), 30 mg cholesterol, 1 g fiber, 360 mg sodium