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Eggs Foo Yong Casserole

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Ingredients
  Oriental sauce 1⁄2 Cup (8 tbs)
  Bean sprouts 16 Ounce, rinsed and drained (1 Can)
  Canned sliced water chestnuts 8 Ounce, drained (1 Can)
  Green bell pepper 1 Small, chopped to make 1/2 cup
  Onion 1 Small, chopped to make 1/4 cup
  Eggs 6
  Chopped pimiento 1 Tablespoon
  Salt 1⁄4 Teaspoon
Directions

1. Prepare Oriental Sauce; keep warm.
2. Mix bean sprouts, water chestnuts, bell pepper and onion in 1 1/2-quart casserole. Cover tightly and microwave on high 5 to 6 minutes, stirring after 3 minutes, until hot; drain.
3. Beat eggs, pimiento and salt; pour over vegetables. Cover tightly and microwave 3 to 4 minutes, stirring after 2 minutes, until eggs are set but still moist. Spoon sauce over each serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Microwaving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
5 Minutes

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4.1725
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 898 Calories from Fat 332

% Daily Value*

Total Fat 36 g55.9%

Saturated Fat 9.6 g48%

Trans Fat 0 g

Cholesterol 1268.9 mg423%

Sodium 1773.1 mg73.9%

Total Carbohydrates 103 g34.3%

Dietary Fiber 22.1 g88.5%

Sugars 60.5 g

Protein 64 g128%

Vitamin A 92.9% Vitamin C 245.7%

Calcium 310% Iron 172.3%

*Based on a 2000 Calorie diet

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Eggs Foo Yong Casserole Recipe