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In large nonstick skillet over high heat, saute all vegetables in chicken broth for 5 minutes. Stirring occasionally.
Pour excess broth off vegetables and set vegetables aside in skillet. Meanwhile, in blender, mix egg whites, soy sauce and spices on high for 1 minute. Pour egg mixture over vegetables and return to heat.
Cook on low heat until eggs have set to your liking. Serve with whole wheat toast and jam. Makes 2 Omelets.
Your Chinese Omelet is ready. Buon appetito!
Related recipes: Chinese Omelet, Mushrooms, Chinese Recipe, Low-Fat
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