Ingredients
1
tablespoon margarine or butter
1
cup purchased broccoli-coleslaw blend (from 16-oz. pkg.)
1
cup fresh bean sprouts
6
eggs
2
tablespoons milk
1/4
teaspoon salt
1/4
teaspoon garlic-pepper blend
4
oz. frozen shelled deveined cooked small shrimp, thawed
1/4
cup sliced green onions
1/4
cup purchased stir-fry sauce, heated
Preparation
Melt margarine in 12-inch nonstick skillet over medium-high heat. Add broccoli-coleslaw blend; cook and stir 2 to 3 minutes or until crisp-tender. Add bean sprouts; cook and stir 2 minutes or just until tender. Reduce heat to medium-low.
In medium bowl, combine eggs, milk, salt and garlic-pepper blend; beat well. Pour evenly over vegetable mixture in skillet. Sprinkle with shrimp and onions. Cover; cook 8 to 12 minutes or until eggs are set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
To serve, cut into wedges. Serve with warm stir-fry sauce.
