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. Source: EatingWell Magazine, January/February 2013

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat 12 (1/2-cup) nonstick muffin cups with cooking spray.

  • 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).

  • Bake until the egg is cooked and beginning to brown, 28 to 32 minutes. Run a knife around the edges to loosen.

  • 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.


Equipment: Nonstick muffin tin with 12 (1/2-cup) cups

Tip: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

364 calories; 8.8 g total fat; 2.8 g saturated fat; 310 mg cholesterol; 643 mg sodium. 741 mg potassium; 45.4 g carbohydrates; 15.8 g fiber; 9 g sugar; 25.4 g protein; 4622 IU vitamin a iu; 14 mg vitamin c; 344 mcg folate; 120 mg calcium; 5 mg iron; 110 mg magnesium;

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Rating: 2 stars
Too many peas! This had so many peas that it was hard to even taste the sprouts and carrots. The peas need to be cut by at least half. I also needed an extra 5 minutes cook time using a dark nonstick pan. Sauce was good. Read More