Oriental Egg Crepe on Bagel
Ingredients:
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6 (6 ) eggs
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to taste (to taste ) salt and pepper
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1 (1 ) medium onion, sliced vertically
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1 (1 ) clove garlic, minced
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1/2 cup (125 mL) each red and green peppers, coarsely chopped
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3/4 cup (175 mL) bean sprouts or shredded cabbage
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2 tsp (10 mL) vegetable oil, divided
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2 tsp (10 mL) soya sauce, divided
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4 (4 ) bagels, split*
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( ) green onion, for garnish
Preparation:
* Or use onion buns, Kaiser rolls, or pita breads.
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) large 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 edge 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.
Courtesy of Manitoba Egg Farmers
www.eggs.mb.ca