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Low Cal Egg Foo Yong

Canadian.Recipes's picture
  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

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: 
Side Dish

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 596 Calories from Fat 344

% Daily Value*

Total Fat 38 g59.1%

Saturated Fat 14.6 g72.8%

Trans Fat 0 g

Cholesterol 1290.4 mg430.1%

Sodium 1895.7 mg79%

Total Carbohydrates 22 g7.4%

Dietary Fiber 5.1 g20.5%

Sugars 14.3 g

Protein 45 g90.1%

Vitamin A 35.1% Vitamin C 55.6%

Calcium 20.8% Iron 42%

*Based on a 2000 Calorie diet

Low Cal Egg Foo Yong Recipe