Garden Foo Yung

Yields 18 appetizers.

4 egg whites
1 cup finely chopped mushrooms
1/2 cup bean sprouts, chopped
1/2 cup diced snow peas
1/3 cup shredded carrot
1 scallion, thinly sliced
1/2 teaspoon minced fresh ginger
1/4 teaspoon ground black pepper

In a medium bowl, beat the egg whites with a fork until frothy. Add the mushrooms, sprouts, peas, carrots, scallions, ginger, and pepper.

Coat a nonstick frying pan with nonstick spray and warm over medium heat. Drop small rounded tablespoons of the apple mixture into the pan and cook until browned underneath. Flip and cook just until set.