Egg Fu Yung

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Difficulty: easy

Ingredients

6 large eggs
1 red bell pepper, seeded & finely chopped
1 cup mung bean sprouts
3/4 cup chopped shrimp or crab (optional)
1/2 cup sliced mushrooms
1/4 cup green onions, finely chopped
1 Tbsp lite soy sauce
2 Tbsp olive or canola oil
1/2 tsp each salt & black pepper

Directions

Beat eggs until foamy, add salt & pepper.
Heat oil in nonstick pan and saute veggies until tender, about 5 minutes.
Add soy sauce and crab or shrimp and stir fry quickly for 30 seconds over high heat.

Add veggie mixture to beaten eggs, stirring quickly to avoid cooking.
Pour large spoonfuls of egg mixture into hot oil and cook until lightly brown on one side and flip.
Cook briefly until golden brown, remove to heated platter.