Low Carb Low Cal Egg Foo Yung Recipes

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.

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.

SHRIMP EGG FOO YONG (LOW CARB AND LOW FAT)

Steps:

• Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.
• Remove from heat and drain off excess liquid and set the onions and cabbage to the side.
• Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts.
• Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.
• Ladle about 4 ounces of the mixture into the hot pan, as you would for pancakes, and sprinkle the shrimp evenly on top of each.
• Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.
• Flip them over and cook another 2 to 3 minutes until cooked through.
• NOTE: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.