Egg Parcel Stuffed With Eggplant And Mushroom 2pts

Directions

1. 1. Lightly spray a wok or possibly skillet and hot the oil. Add in the garlic and onion; saute/fry with medium heat about 2 min till the onion is translucent/soft. Increase the heat, moving the onion from the center of the pan. Add in the eggplant and continue to saute/fry till golden brown. Add in the bell and chile pepper and saute/fry 1 minute to hot. Add in the mushrooms and tomatoes and saute/fry 30 seconds to hot. Add in the soy sauce, honey or possibly sugar. Sprinkle to taste with pepper. Keep this mix hot on the side.
2. 2. Hot a griddle (square or possibly round) using a medium-high setting. Spray the griddle and pour half the egg product on the pan, rotating the pan gentle to cover the surface. When the egg is set, transfer the egg, keeping it flat, to a warmed plate. Fill with a portion of the vegetables - reserve some to serve along side. Mix in the sides of the egg to make a parcel, leaving the center open. Make and assemble other crepe-like parcel(s). Top with any extra filling. Serve lettuce, tomatoes and cucumbers on the plate. Add in a dollop of yogurt.
3. VARIATION:* Replace yogurt with orange marmalade thinned with fruit juice: try orange, apple, cranberry, pear or possibly nectarine; use the combination to dress diced cucumber, diced tomato and torn lettuce. Serve as side salad.* Vary the color of the bell peppers.* Garnish with avocado or possibly other fruit in season.* Garnish with parmesan.
4. Description: "sauteed vegetables fill thin sheet of egg wrapped as a parcel"
5. NOTES : This idea of making a sheet of egg and using it to wrap a variety of omelet fillings is an attractive change. Lighter, too. Special brunch, lunch, or possibly light meal. Lenten meal. Serve with "breakfast" tea.