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Low Cal Egg Foo Yong

Canadian.Recipes's picture
Ingredients
  Eggs 6
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter 2 Teaspoon
  Bean sprouts 2 Cup (32 tbs), drained
  Onion 1⁄2 Cup (8 tbs), finley chopped
Directions

Beat eggs, salt, and pepper together only until well blended Heat a large heavy skillet until just hot enough to sizzle a drop of water.
Heat the butter in the skillet.
Mix vegetables with the beaten eggs.
Spoon about 1/2 cup of the mixture into hot fat in the skillet and spread to form a round about 4 inches in diameter.
Repeat using remaining mixture.
Saute until cakes are lightly browned on both sides, turning once.
Drain thoroughly on absorbent paper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Saute

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