6 

6 

1 

1 

1 

1 

½ cup

125 mL

¾ cup

175 mL

2 tsp

10 mL

2 tsp

10 mL

4 

4 

Beat together eggs, salt and pepper. Set aside. Combine onion, garlic, red and green peppers, and bean sprouts; divide mixture in half to make 2 large crepes.

Over high heat in a 10-inch (25 cm) non-stick skillet, heat 1 tsp (5 mL) oil. Add half of the vegetable mixture. Stir fry 1 minute. Sprinkle with 1 tsp (5 mL) soya sauce and stir fry 1/2 minute longer. Reduce heat to medium. Pour half of the egg mixture (1/2 cup/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 over a split bagel; close bagel.

Repeat with remaining ingredients and make 2 more sandwiches. Garnish with green onion. Serve hot or at room temperature.

Tip

For lunch bag: Cool crepes completely. Assemble sandwiches; wrap in plastic wrap and refrigerate. To reheat, if desired, remove plastic wrap, place one sandwich on a paper napkin and reheat in microwave oven on HIGH 45 to 60 seconds.

Nutrition Fact

The role of eggs in a low-fat diet

Canada's Food Guide to Healthy Eating emphasizes the importance of eating a variety of foods from the four food groups every day, and choosing foods that are lower in fat. Since large eggs contain only 5 grams of fat – of which only 1.5 grams are saturated and none are trans fat – you can eat them regularly. Enjoy eggs without added fat, such as butter or oil, by eating them hard-cooked, poached or fried in a non-stick pan.

Note

* Or use onion buns, kaiser rolls or pita breads.