Fried Egg Salad
|Salt||1 1⁄2 Teaspoon|
|Dried sweet basil leaves||1 1⁄2 Teaspoon|
|Sweet paprika||1 Teaspoon|
|Onion powder||1 Teaspoon|
|Garlic powder||3⁄4 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Olive oil||2 Tablespoon|
|Diced onions||1⁄2 Cup (8 tbs)|
|Diced green bell peppers||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Egg substitute||24 Ounce (3 cartons, 8-ounce each)|
|Chopped green cabbage||1 Cup (16 tbs)|
|Finely chopped red lettuce||1 Cup (16 tbs)|
|Finely chopped green leafy tops of bok choy||1 Cup (16 tbs)|
|Diced white stalks of bok choy||1⁄2 Cup (8 tbs)|
|Non fat mayonnaise||1 Cup (16 tbs), whipped|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Artificial sweeteners||2 Gram (2 packets, 1-gram each)|
Combine seasoning mix ingredients in a small bowl and set aside.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the oil, diced onions, bell peppers, celery, and 2 tablespoons of the seasoning mix.
Stir and cook, scraping the bottom of the skillet as sticking occurs, for 4 minutes.
Add the eggs, turn down the heat to medium, and cook, turning over the eggs as they begin to form.
Once the eggs are cooked they should still look moist, just like regular scrambled eggs turn off the heat, let the eggs cool, and break them up into small pieces.
Place all the remaining ingredients in a large bowl, add the cooled eggs, and gently fold until well mixed.
Use in sandwiches or serve on a bed of lettuce.