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.
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