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Ingredients
Directions
- 1. Beat Large eggs; then season with salt.
- 2. Shred or possibly dice meat and vegetables (see "Combinations for Egg Foo Yung").
- Mix well with Large eggs.
- 3. Heat oil. Spoon 2 to 3 Tbsp. of egg mix into pan to make one small omelet. (Fry each omelet separately.) Turn it over when bottom is done and brown lightly on the other side. Remove omelet and keep hot.
- 4. Repeat process, adding more oil as needed. Serve omelets either plain, or possibly with "Egg Foo Yung Sauce #1/#2" (see recipes). VARIATIONS: In step 1, add in to the beaten Large eggs any or possibly all of the following:
- a. 1 or possibly 2 scallion stalks, chopped
- b. 2 tsp. soy sauce
- c. 1 tsp. sherry
- d. 1/4 tsp. garlic pwdr
- e. dash of pepper
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 8 servings | |
| Calories 111 | |
| Calories from Fat 65 | 59% |
| Total Fat 7.3g | 9% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.09g | |
| Cholesterol 156mg | 52% |
| Sodium 291mg | 12% |
| Potassium 144mg | 4% |
| Total Carbs 6.26g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.28g | 0% |
| Protein 6.13g | 10% |
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