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Low-Fat Chinese Omelet

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READY IN:
20mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. In large nonstick skillet over high heat, saute all vegetables in chicken broth for 5 minutes.
  2. Stirring occasionally.
  3. Pour excess broth off vegetables and set vegetables aside in skillet.
  4. Meanwhile, in blender, mix egg whites, soy sauce and spices on high for 1 minute.
  5. Pour egg mixture over vegetables and return to heat.
  6. Cook on low heat until eggs have set to your liking.
  7. Serve with whole wheat toast and jam.

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