Low Carb Egg Foo Young

Low Carb Egg Foo Young is a delightful and healthy twist on the classic Chinese dish, featuring fluffy eggs and vibrant vegetables, all baked to perfection. This dish is low in carbohydrates yet high in flavor, making it perfect for those seeking a nutritious meal.

Ingredients

• Large eggs - 4
• Shredded cabbage - 100 grams
• Sliced mushrooms - 50 grams
• Diced bell pepper - 50 grams
• Chopped green onions - 30 grams
• Soy sauce (low sodium) - 2 tablespoons
• Sesame oil - 1 teaspoon
• Garlic powder - 1/2 teaspoon
• Ground black pepper - 1/4 teaspoon
• Salt - 1/4 teaspoon
• Olive oil - 1 tablespoon (for greasing the baking dish)

Steps

1. Preheat the oven to 180°C (350°F) and grease a baking dish with olive oil.
2. In a mixing bowl, whisk the eggs until well beaten.
3. Add the shredded cabbage, sliced mushrooms, diced bell pepper, and chopped green onions to the eggs.
4. Stir in the soy sauce, sesame oil, garlic powder, ground black pepper, and salt until combined.
5. Pour the egg mixture into the greased baking dish and spread it evenly.
6. Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the top is lightly golden.
7. Remove from the oven and let it cool for a few minutes before slicing into wedges.
8. Serve warm, garnished with additional green onions if desired.

Nutrition

• Calories: 210
• Protein: 14 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle health and satiety.
• Rich in vegetables, providing essential vitamins and minerals.

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