Instructions: 1. Lightly spray a wok or skillet and warm the oil. Add the garlic and onion; saute with medium heat about 2 minutes until the onion is translucent. Increase the heat, moving the onion from the center of the pan. Add the eggplant and continue to saute until golden. Add the bell and chile pepper and saute 1 minute to warm. Add the mushrooms and tomatoes and saute 30 seconds to warm. Add the soy sauce, honey or sugar. Sprinkle to taste with pepper. Keep this mixture warm on the side.

2. Warm a griddle (square or round) using a medium-high setting. Spray the griddle and pour half the egg product on the pan, rotating the pan gentle to cover the surface. When the egg is set, transfer the egg, keeping it flat, to a warmed plate. Fill with a portion of the vegetables - reserve some to serve along side. Fold in the sides of the egg to make a parcel, leaving the center open. Make and assemble other crepe-like parcel(s). Top with any extra filling. Serve lettuce, tomatoes and cucumbers on the plate. Add a dollop of yogurt.

VARIATION:
* Replace yogurt with orange marmalade thinned with fruit juice: try orange, apple, cranberry, pear or nectarine; use the combination to dress diced cucumber, diced tomato and torn lettuce. Serve as side salad.
* Vary the color of the bell peppers.
* Garnish with avocado or other fruit in season.
* Garnish with parmesan.

Description: "sauteed vegetables fill thin sheet of egg wrapped as a parcel"

NOTES : This idea of making a sheet of egg and using it to wrap a variety of omelet fillings is an attractive change. Lighter, too. Special brunch, lunch, or light meal. Lenten meal. Serve with "breakfast" tea.

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