Low Cal Egg Foo Yong
|Bean sprouts||2 Cup (32 tbs), drained|
|Onion||1⁄2 Cup (8 tbs), finley chopped|
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.