Sunday, May 2, 2010

Egg Foo Yung

1/2 cup finely shredded cabbage
1/4 cup thinly sliced mushrooms
1/4 cup thinly sliced carrot
2 tablespoons finely sliced scallions
2 tablespoons chopped red bell pepper
1 teaspoon chopped garlic
1 teaspoon chopped fresh ginger
6 large egg whites and 1 whole egg, or 1 1/4 cup egg substitute
2/3 cup diced lean turkey, chicken, lean pork, or cooked shrimp
1/2 teaspoon pepper
1 tablespoon chopped fresh cilantro

Lightly coat a large nonstick skeillet with cooking spray. Over medium - high heat, cook the cabbage, mushrooms, carrot, scallions, bell pepper, garlic, and ginger for about 3 min, or until they're almost tender bu still bright. Transfer beggies to a bowl to cool. Clean skillet to use again.
Beat eggs well. Add the vegetable, turkey and black pepper. Stir to combine.
Again, lightly coat the skillet wiht cooking spray and place it over medium-high heat. When the skille tis hot, add the egg mixture. Cook for 1 minute or until it is set around the edges. Reduce the heat to low, cover and simmer for 2-3 minutes or until eggs are set in the middle. Remove from the heat and allow the eggs to rest, covered, for 2 minutes. Fold the eggs in half, then cut them in half again before transfering to 2 large plates. Garnish with cilantro.

per serving: 130 cal. 21 g protein. 6 g carbs. 2 g fat. 30 mg cholesterol, 1 g fiber. 360 sodium
-Biggest Loser Cookbook

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