SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Baked Egg Foo Yong

http://www.eatingwell.com/recipes/egg_foo_yong.html

From EatingWell:  January/February 2013

Egg foo yong is a Chinese omelet filled with vegetables, bean sprouts and sometimes meat. Our vegetarian egg foo yong recipe is packed with vegetables and baked in a muffin tin for ease. Serve with a mixed green salad tossed with sesame dressing.

6 servings, 2 egg foo yong & 2 1/2 Tbsp. sauce each | Active Time: 20 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Preheat oven to 350°F. Coat 12 (1/2-cup) nonstick muffin cups with cooking spray.
  2. Whisk eggs and salt in a large bowl. Stir in peas, bean sprouts, scallions and carrots. Divide the mixture among the prepared muffin cups (scant 1/2 cup each).
  3. Bake until the egg is cooked and beginning to brown, 28 to 32 minutes. Run a knife around the edges to loosen.
  4. Meanwhile, bring broth, mirin, soy sauce and white pepper to a boil in a small saucepan. Reduce heat to maintain a lively simmer and cook for 3 minutes. Combine cornstarch and water in a small bowl; whisk into the broth mixture. Cook, whisking, until thickened, about 1 minute. Remove from heat and cover to keep warm. Serve the sauce with the egg foo yong.

Nutrition

Per serving : 365 Calories; 9 g Fat; 3 g Sat; 3 g Mono; 310 mg Cholesterol; 46 g Carbohydrates; 26 g Protein; 16 g Fiber; 633 mg Sodium; 741 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1/2 vegetable, 1 lean meat, 1 1/2 medium-fat meat

Tips & Notes