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Egg Foo Young Omelette

I.am.Vegetarian's picture
Ingredients
  Onion 1 Medium
  Celery stalks 3
  Oil 2 Tablespoon
  Mung bean sprouts 2 Cup (32 tbs)
  Garlic 1 Clove (5 gm), pressed
  Soy sauce 1 Tablespoon
  Eggs 6
  Minced chives/Green onions 1 Tablespoon, minced (As Required, For Garnish)
Directions

MAKING
1) In a food processor bowl with a slicing disc, individually process the onion and celery until sliced.
2) In a small skillet, saute the onions and celery in 2 tablespoons oil over medium-high heat for 3-5 minutes.
3) Stir in the bean sprouts and garlic, saute for about 1 minute or until the sprouts are limp.
4) Stir in the soy sauce and saute until all the liquid has evaporated.
5) In a processor bowl with a plastic mixing blade or metal blade, process 2 eggs until beaten.
6) In a lightly oiled 8-inch non-stick pan, pour and cook over a medium heat until the eggs are done as desired.
7) Spoon 1/3 of the filling down the center, fold the omelet and place in a serving plate. Repeat with rest of the eggs.

SERVING
8) Garnish with the chives or green onions and serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Breakfast
Method: 
Saute
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
3

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