EGG FOO YOUNG

I’m pretty sure that I’ve mentioned that I’m not a fan of eggs. I don’t like omelets, I can eat bacon and eggs, but unfortunately for the Hubby, I hate having them for supper. But egg foo young, which is basically a super stuffed Chinese omelet, I like. Its probably because its 75% filling and has gravy.

So I had some leftover egg whites from making my custard based ice cream and half a steak from a supper. So grabbed some sprouts and snap peas and tried making my first ever egg foo young. It turned out pretty good, though I have to admit that it would have been better with some shrimp.

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Egg Foo Young

Ingredients

• 2 cups sprouts
• 2 green onions chopped
• 3 mushrooms chopped
• 1 tablespoon minced garlic
• 1/2 cup snap peas chopped
• 3/4 meat chopped (shrimp, bbq pork, steak, chicken, etc)
• 6 eggs I used 4 egg whites and 2 whole eggs
• Oil for cooking
• S&P for seasoning
• Soy sauce for seasoning

Instructions

• Put the eggs in a medium sized bowl, beating a bit to add some air.
• In a non-stick frying pan, place a tablespoon or so of oil and heat up. Add the chopped green onion, garlic, and mushrooms and saute for about a minute.
• Add the meat and saute until just cooked (I used precooked steak so just needed to heat through)
• Add the sprouts and peas, season with salt and pepper and a dash of soy sauce, and saute for another minute or so.
• Remove from the heat and set aside to cool for about 5 minutes.
• Once cooled, add to the eggs and stir to mix.
• Add a couple tablespoons of oil to the pan and heat up. Once quite hot add half the mix (or make small ones, up to you!), flipping once.
• Slide onto a plate and top with gravy.