Easy Egg Foo Yung

• 7 eggs
• 1 (14 ounce) can chop suey vegetables (I use La Choy)
• 1 (14 ounce) can fancy mixed-chinese vegetables (LaChoy)
• 1 tablespoon soy sauce
• 1 teaspoon white pepper
• oil based cooking spray

1. Lightly beat the eggs with the soy sauce and pepper in a medium size bowl.
2. Drain the Chop Suey vegetables, then pick out the bamboo shoots, celery, and water chestnuts and dice into 1/4 inch pieces or smaller.
3. Add all of the Chop Suey vegetables to the bowl and mix.
4. Heat an 6-inch skillet (I prefer a cast iron skillet) to a medium high heat, spray the bottom and sides with a vegetable oil spray. If you prefer a thinner pancake, use a 10-inch skillet.
5. Pour one fourth of the mixture (about 3/4 cup) into the skillet and cook 6-8 minutes or until bottom is browned (if using a 10-inch skillet, cook for 4 to 5 minutes).
6. Carefully flip and cook 5-6 minutes or until bottom is browned (if using a 10-inch skillet, cook for 2 to 3 minutes).
7. Respray the skillet with the cooking oil and repeat the cooking steps for the rest of the mixture.
8. Serve plain or with with Easy Egg Foo Yung Sauce.

eggs, chop suey vegetables, soy sauce, white pepper, cooking spray

Taken from www.food.com/recipe/easy-egg-foo-yung-374305 (may not work)