Low Carb Low Cal Egg Foo Yung Recipes

KETO CHICKEN EGG FOO YOUNG

Steps:

• Beat eggs in a large bowl and then stir in remaining ingredients for the omelette.
• Heat 1-2 tablespoons oil in a medium skillet over medium heat. When pan is hot, drop about 1/2 to 2/3 of omelette mixture into pan at a time. Brown each omelette on both sides, about 2-3 minutes each. Remove each cooked omelette to a plate.
• Heat chicken broth, stevia, tamari (or coconut aminos), and xanthan gum in a saucepan over medium high heat until boiling, stirring occasionally. Remove from heat.

LOW-CARB LOW-CAL EGG FOO YUNG

Steps:

• Heat oil in skillet.
• Mix eggs and vegetables.
• Pour about 1/4 cup mixture in pan as to make a small 3" omelet; fry till golden brown. Make as many as needed or can save some mixture for later.
• Cover with sauce and can garnish with chives or chopped green onion.
• ***For Sauce.
• Mix the cornstarch,soy sauce,and broth well and heat till thick on stove or cook in microwave for about 2-3 minutes, stirring every minute.

MOCK EGG FOO YUNG - LOW CARB!

Steps:

• In a large bowl, whisk together the eggs, coconut flour, fish sauce, and apple cider vinegar until smooth.
• Mix in the ham, spinach, scallions, cilantro, mung bean sprouts, bamboo shoots, baking soda, and some freshly ground black pepper.
• Melt a tablespoon of butter in a cast iron skillet over medium heat. Use a large scoop (3-tablespoon size) to plop the batter in the pan, and flatten the pancake to ½-inch thick with the back of a spoon. I can comfortably fit 3 pancakes in my 12-inch skillet at a time - don't overcrowd them!
• Fry without disturbing the patties for 2 minutes before flipping the pancakes over and cooking it on the other side for about 1-2 minutes more. The pancakes are cooked through when the centers bounce back when you press down on them with your finger.
• Repeat until you're out of batter. I like these pancakes plain, but they're also great topped with sriracha.

EGG FOO YUNG

Steps:

• 1. Mix eggs, sprouts, celery, onion and soy sauce well in a large bowl. If bean sprouts are very long, it is ok to break them up some. 2. Heat oil in a skillet, and add a ladle of egg mixture when hot. Fry until set, turn and fry until golden, remove to a serving platter. Repeat with remaining egg mixture. While frying, make sauce: 3. Mix sauce ingredients together, and heat until boiling, and thickened. Pour over fried egg patties, and serve.Variations: Add cooked shrimp, chicken, beef, or pork to the egg mixture

LIGHTER CHICKEN EGG FOO YOUNG

Steps:

• Spray a skillet with cooking spray, and place over medium heat. Cook and stir the chicken until lightly browned and no longer pink, about 5 minutes. With a spatula, spread the chicken pieces out into the bottom of the skillet. Spray again with cooking spray if needed.
• In a bowl, beat the egg whites with soy sauce, and stir in the bean sprouts, water chestnuts, and green onion. Pour the egg mixture into the skillet over the chicken, and let cook until the bottom is lightly golden and the top has nearly set, about 3 minutes. Flip the egg pancake over, and cook the other side until lightly golden and set, another minute or two.

KETO EGG FOO YOUNG

Steps:

• Heat 2 teaspoons oil in a large skillet over medium-high heat. Saute ginger, green onions, celery, bean sprouts, mushrooms, green pepper, ham and salt until vegetables are tender.
• In a large bowl combine beaten eggs and vegetable mixture.
• Heat 1 teaspoon oil in a medium skillet over medium heat. Pour in egg mixture to form a small omelet. Cook until golden brown on each side. Repeat with remaining egg mixture.