This egg dish makes a quick meal with steamed rice or toast.

Ingredients:

• 3 large eggs (use higher omega-3 eggs if available)
• 1/2 cup egg substitute
• 2 teaspoon canola oil
• 1 cup sugar snap peas, cut in half on the diagonal
• 1/4 cup chopped red bell pepper
• 1 teaspoon lower sodium soy sauce
• 2 green onions, thinly sliced (the white and part of the green)

Preparation:

1. Beat eggs with egg substitute with fork or mixer until thoroughly blended, but not frothy.
2. Place a nonstick frying pan over high heat until hot. Add canola oil, swirling to coat the bottom. Add sugar snap peas and red pepper and stir-fry for a minute to a minute and a half. Add the egg mixture and let it cook, stirring, until the eggs are soft (about 1 minute).
3. Gently stir the egg and vegetable mixture, drizzle the soy sauce over the top, and continue cooking until eggs are done to your liking (about 2 minutes). Sprinkle the green onions over the top and serve.

Yield:
2 servings