Oriental Egg Crepe on Bagel

Ingredients

6 eggs
to taste salt and pepper
1 medium onion, coarsely chopped
1 garlic glove, minced
1/2 cup (125 mL) red pepper, coarsely chopped
1/2 cup (125 mL) green pepper, coarsely chopped
3/4 cup (175 mL) bean sprouts or shredded cabbage
2 tsp (10 mL) vegetable oil, divided
2 tsp (10 mL) soy sauce, divided
4 bagels, cut in half (or onion buns, kaiser rolls or pita breads)
for garnish green onion, chopped

Directions

In a bowl, beat together eggs, salt, and pepper. Set aside. In another bowl, combine onion, garlic, red and green peppers, and bean sprouts; divide mixture in half to make 2 large crepes. Heat 1 tsp (5 mL) oil in a 10 inch (25 cm) non stick skillet, over high heat. Add half the vegetables. Stir fry 1 minute. Sprinkle with 1 tsp (5 mL) soy sauce and stir fry 30 seconds longer. Reduce heat to medium. Pour half of egg mixture (1/2 cup or 125 mL) over vegetables in skillet. As eggs begin to set, tilt pan and lift edges of crepe to allow the uncooked egg to flow under. Remove crepe from heat and cut in half. Fold each half and place on bagel halves. Garnish with green onion. Cover with tops of bagels. Repeat with remaining ingredients to make 2 more sandwiches. Serve hot or at room temperature.

Makes: 4 servings

Preparation: 10 minutes

Cooking: 15 minutes

Nutrients per serving:

Calories: 367
Protein: 17.9 g
Carbohydrate: 47.8 g
Fat: 11.2 g