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Egg Foo Yong Casserole

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Ingredients
For sauce
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Margarine/Butter 1 Tablespoon
  Canned bean sprouts 16 Ounce, drained (1 Can)
  Sliced water chestnuts 1⁄3 Cup (5.33 tbs)
  Chopped pimento 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Eggs 6 , beaten
Directions

Prepare Sauce.
Cover and microwave onion, celery, green pepper and margarine in 1 1/2 quart casserole 2 1/2 minutes; stir.
Cover and microwave until vegetables are almost tender, 2 to 21/2 minutes.
Stir in remaining ingredients.
Cover and mi crowave until eggs are set but still moist, 5 to 6 minutes, stirring every 2 minutes.
Spoon Sauce over each serving

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Interest: 
Quick
Servings: 
6

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4.33889
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 122 Calories from Fat 64

% Daily Value*

Total Fat 7 g11%

Saturated Fat 2 g9.8%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 328 mg13.7%

Total Carbohydrates 7 g2.4%

Dietary Fiber 1.9 g7.7%

Sugars 4.3 g

Protein 9 g17.9%

Vitamin A 10% Vitamin C 36.7%

Calcium 4.3% Iron 9.9%

*Based on a 2000 Calorie diet

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Egg Foo Yong Casserole Recipe