1 green pepper, chopped 1 onion, chopped 1/4 cup vegetable oil 1 cup diced cooked chicken or turkey 1 can (5 oz.) water chestnuts, drained and sliced 1 cup bean sprouts, drained 2 to 3 tablespoons soy sauce 5 eggs, separated
Cook green pepper and onion in vegetable oil over low heat until tender. Add chicken, water chestnuts, bean sprouts and soy sauce, remove from heat. Beat egg whites till fluffy. Beat egg yolks and fold into egg whites. Pour over chicken mixture. Cover, cook over low heat without stirring 15 minutes or until eggs are cooked. Cut in wedges.
