olive oil cooking spray
1/2 cup finely shredded cabbage or fresh bean sprouts, rinsed and drained
1/4 cup thinly sliced mushrooms
1/4 cup finely sliced (or grated) carrot
2 tablespoons finely sliced green onions
2 tablespoons chopped red bell pepper
1 teaspoon chopped garlic
1 teaspoon chopped fresh ginger
6 large egg whites and 1 whole egg (or 1 1/4 cups egg substitute)
2/3 cup diced lean turkey, about 4 ounces (or chicken, lean pork, or cooked shrimp)
1/2 teaspoon black pepper
1 tablespoon chopped fresh cilantro or green onion

Lightly coat a large non stick sauté pan with cooking oil spray. Over medium high heat, sauté the vegetables for about 3 minutes or until almost tender but still bright. Transfer vegetables to a bowl to cool. Clean sauté pan to use again. Beat the eggs well. Add turkey, vegetables and seasonings. Stir to combine. Again, lightly coat the pan with cooking oil spray and place over medium high heat. When the pan is hot, add the egg foo yung mixture. Cook, for one minute until it is set around the edges. Reduce heat to low, cover and simmer for two minutes to three minutes or until eggs are set in middle. Remove from heat, covered and allow to rest for two minutes. Fold eggs in half and then cut in half again before transferring to two large plates. Garnish with fresh cilantro or green onion and serve hot with low sodium soy sauce.

Yield: 2 servings
Calories: 171
Fat: 3g
Fiber: .9g