Egg Foo Yung
|Eggs||6 , slightly beaten|
|Diced cooked ham||1⁄2 Cup (8 tbs)|
|Green bell pepper||1⁄2 , seeded and diced|
|Bean sprouts||1⁄2 Cup (8 tbs)|
|Thinly sliced green onion||1 (Including Top)|
|Ground black pepper||1⁄4 Teaspoon|
|Vegetable oil||2 Teaspoon|
Combine eggs, ham, bell pepper, bean sprouts, onion, salt and pepper in Classic 2-Qt Batter Bowl.
Heat 1 teaspoon of the oil on 11-inch Generation II Square Griddle over medium-high heat.
Pour half the egg mixture onto griddle.
As edge begins to set, lift with spatula and tilt griddle to let uncooked egg flow underneath.
When eggs no longer flow freely, run a spatula around edge, fold in half and slide onto a warm serving plate.
Cover loosely to keep warm.
Heat remaining 1 teaspoon oil and repeat to cook remaining egg mixture.