Keto Egg Foo Young

Keto Egg Foo Young is a delightful, low-carb twist on the classic Chinese dish, packed with fresh vegetables and protein-rich eggs. This savory omelet is perfect for a quick snack or light meal, delivering flavors that satisfy without the carbs.

Ingredients

• Eggs - 4 large
• Bean sprouts - 1 cup
• Green onions - 2, finely chopped
• Bell pepper - 1/2 cup, diced
• Mushrooms - 1/2 cup, diced
• Soy sauce (or coconut aminos for a keto-friendly option) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons (for frying)

Steps

1. In a large bowl, whisk together the eggs, soy sauce, sesame oil, salt, and black pepper until well combined.
2. Add in the bean sprouts, green onions, bell pepper, and mushrooms to the egg mixture and stir until evenly distributed.
3. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
4. Pour half of the egg mixture into the skillet, spreading it out evenly to form a round pancake.
5. Cook for about 3-4 minutes until the edges are set and the bottom is golden brown.
6. Flip the pancake carefully and cook for another 2-3 minutes on the other side until fully cooked.
7. Remove from the skillet and keep warm. Repeat the process with the remaining egg mixture, adding more olive oil as needed.
8. Serve hot, optionally drizzled with additional soy sauce or coconut aminos.

Nutrition

• Calories: 250
• Protein: 18 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in vitamins and minerals from the vegetables, promoting overall health.

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