Ingredients45 m servings 94 cals
- 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.
Per Serving: 94 calories; 6.3 g fat; 3.5 g carbohydrates; 6.5 g protein; 142 mg cholesterol; 404 mg sodium. Full nutrition
ReviewsRead all reviews 21
We added cut up left over pork roast. If you add a tablespoon of cornstarch, the eggs do not spread as much. Very good!
This was great...just like we had at a restaurant! I thickened a can of chicken stock, garlic, and parsley for gravy. Using a can of Chinese veggies was easier than chopping everything, though...
I tried this recipe on a whim without any real expectations. I was pleasantly surprised! I revised the vegetables to my liking, but kept everything else the same, made some gravy for on top an...
This is a great recipe! The quickness is really fast, and the Kid Friendly Rating is very good.
This was great. The celery, onion, and especially the bean spouts keep the calories down. There is no cheese, so it is extremely low fat. My kids looked at it with a great deal of suspicion, ...
Come on. Be honest. Isn't there just something inherently FUN about fixing something that is fun to SAY? Anyway, as three added bonuses, this was easy, quick, AND tasty. We had this with Thai ch...
My kids' first encounter with egg foo yung, and they loved it! Looked elsewhere on the Internet for a brown sauce recipe to serve over the omelets. Hit the spot! (Next time, will add more beansp...
Excellent dish. Some think it will have a strong onion taste but it did not.