EGG FOO YUNG

EGG FOO YUNG
2-3 eggs
1/2 teaspoon soy sauce, about
Salt and pepper, to taste
1 teaspoon butter
1/2 serving Spicy Asian Cabbage *

Warm the cabbage mixture, or your choice of vegetables and meats in the microwave and set aside. Meanwhile, heat the butter in a medium nonstick skillet over medium heat. Whisk the eggs, soy sauce and salt and pepper to taste. Go easy on the salt because the soy sauce is salty. When the butter in the skillet is hot, pour in half of the egg mixture and swirl to spread it over the entire bottom of the pan. Top with the vegetable/meat mixture, covering the entire surface of the eggs. Pour the remaining egg mixture all over the top of the vegetables, coating them as well as possible. Cook until the egg is set on the bottom and slightly browned. Carefully flip the whole pancake over and cook on the other side until lightly browned. Slide the egg pancake out onto a serving plate.

Makes 1 serving
Do not freeze

* Connie saut閑d some onion, broccoli slaw, cabbage, mushrooms and leftover diced meat. I think that just about any kind of cooked veggies and meats would work great in this. I think that leftover peppers and onions from fajitas would be great as would leftover taco meat, cheese and salsa.

Per Serving: 232 Calories; 17g Fat; 14g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

This is based on a recipe I saw on Low Carb Friends. It was posted by Connie (RVlady). My version posted here is the method she used and not so much her recipe as she posted it. I had some leftover Spicy Asian Cabbage which I thought would make a nice filling for the egg foo yung and it did. If you'd like to see how Connie made hers, click here. Since this is more about the cooking method than an actual recipe, the ingredient amounts are approximate and so are the counts. Mine didn't turn out very pretty but take a look at Kevin's picture in that recipe thread. I think I had my stove turned a little too high and the eggs got too dark. Flipping the egg pancake is tricky because of its size. I think that the trick is to flip it very quickly.

1. Prev:EASY CHEESY CHILI CHICKEN
2. Next:EGGPLANT AND CHICKEN PARMESAN