Low-Fat Chinese Omelet

1. 1

   In large nonstick skillet over high heat, saute all vegetables in chicken broth for 5 minutes.

2. 2

   Stirring occasionally.

3. 3

   Pour excess broth off vegetables and set vegetables aside in skillet.

4. 4

   Meanwhile, in blender, mix egg whites, soy sauce and spices on high for 1 minute.

5. 5

   Pour egg mixture over vegetables and return to heat.

6. 6

   Cook on low heat until eggs have set to your liking.

7. 7

   Serve with whole wheat toast and jam.

* Per serving · 4 servings · Values may vary.

No additional tips available.