Easy Low-Carb Low-Cal Egg Foo Yung

By Avera

  • 4 large eggs, beaten

  • 1 (14 ounce) can Chinese vegetables, drained

  • 1/4 cup oil (for frying)

  • 2 green onions, chopped (to garnish) (optional)

  • sauce

  • 1 cup beef broth

  • 2 tablespoons soy sauce

  • 1 tablespoon cornstarch

  1. Heat oil in skillet.

  2. Mix eggs and vegetables.

  3. 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.

  4. Cover with sauce and can garnish with chives or chopped green onion.

  5. ***For Sauce.

  6. 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.

Nutritional Facts

Serving Size 1 (67g)
Recipe makes 6 servings
The following items or measurements are not included below
Chinese vegetables
Calories 140
Calories from Fat 112 (80%)
Amount Per Serving %DV
Total Fat 12.5g 19%
Saturated Fat 2.4g 11%
Monounsaturated Fat 5.2g
Polyunsaturated Fat 3.9g
Trans Fat 0.0g
Cholesterol 141mg 47%
Sodium 477mg 19%
Potassium 57mg 1%
Total Carbohydrate 1.8g 0%
Dietary Fiber 0.1g 0%
Sugars 0.4g
Protein 5.2g 10%

dinner eggs skillet soy sauce asian chinese vegetables vegetables vitamin d main dish stovetop dairy free

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