Egg Foo Yung

1/2 c finely shredded cabbage or fresh bean sprouts, rinsed and drained

1/4 c thinly sliced mushrooms

1/4 c thinly sliced or finely grated carrots

2 T finely sliced scallions

2 T chopped red bell pepper

1 t garlic

1 t fresh ginger

6 large egg whites, 1 whole egg, or 1 1/4 c egg substitute

2/3 c diced lean turkey, chicken, or pork

1/2 t ground black pepper

1 T fresh cilantro or scallions

Lightly coat a large nonstick skillet with olive oil spray. Over med-high heat, cook cabbage-ginger for about 3 minutes. Transfer veggies to a bowl to cool. Clean the skillet to use again.

Beat eggs well. add veggies, turkey and pepper. Stir to combine

Again, lightly coat skillet with spray and place over med-high heat. While hot, add egg mixture. Cook 1 min or until set around edges. Reduce to low and cover. Simmer 2-3 min. Remove from heat and allow eggs to rest, covered, for 2 minutes. Fold the eggs in half then cut them in half again before transferring to 2 plates. Garnish with cilantro or scallions and serve hot with soy sauce.