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ORIENTAL OMELET

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3 Tbsp. dried onion flakes
3 Tbsp. minced celery
3 Tbsp. minced green pepper
3 Tbsp. drained canned bean
sprouts
1 chicken bouillon cube
1/2 c. water
2 eggs
dash of soy sauce

Simmer the onion, celery, pepper, bean sprouts, bouillon
and water for 1 to 2 minutes. Beat egg and pour into nonstick
small skillet. Top with vegetable mixture. Cook over low heat
until omelet is browned on bottom. Turn and brown second side.
Add soy sauce. Serves 2 at 148 calories each.

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