1 sm. green pepper, diced
1 sm. onion, diced
1/2 sm. can mushroom stems and pieces, diced
1 sm. tomato, diced
Oil (olive or canola)
3 eggs (or 2 whole eggs and egg whites)
3/4 c. fine bread crumbs (use either plain crumb with herbs of your choice or flavored bread crumbs)
Salt and pepper to taste (optional)
1/4 c. Parmesan cheese
1/4 tsp. garlic powder
1/4 c. water

In a non - stick fry pan saute vegetables in a little oil. Set aside when cooked. Beat eggs. Add bread crumbs, cheese, garlic powder, salt and pepper. Mix well. Fold sauteed vegetables into crumb mixture. Add water to moisten and mix. If batter is dry, add more water. If batter is wet, add more bread crumbs. To make cutlets of uniform size, using a 1/2 cup measure, drop batter into a lightly oiled fry pan. On medium to low heat, saute cutlets on both sides until golden brown. If desired, serve with tomato sauce or ketchup.