Keto Egg Foo Young

Ingredients and Weight:

• Eggs: 8 large
• Bean sprouts: 1 cup
• Cabbage: 1/2 cup, shredded
• Green onions: 1/2 cup, chopped
• Shiitake mushrooms: 1/2 cup, chopped
• Soy sauce (optional): 2 tablespoons
• Sesame oil: 1 tablespoon
• Salt and pepper: to taste
• Butter: 2 tablespoons

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2

Preparation Method Steps:

1. In a large bowl, whisk together the eggs, soy sauce, sesame oil, salt, and pepper.
2. Add the bean sprouts, cabbage, green onions, and mushrooms to the bowl and stir to combine.
3. Heat the butter in a large skillet over medium heat. Pour the egg mixture into the skillet and cook for 5-7 minutes per side, or until golden brown and cooked through.
4. Transfer to a serving platter and garnish with additional green onions or sesame seeds.

Nutritional Information:

• Calories: 250 (per serving)
• Protein: 20g
• Fat: 15g
• Carbohydrates: 5g

Dish Characteristics:

• Savory and satisfying
• Keto-friendly and low in carbohydrates
• Fluffy egg base with a crispy exterior
• Packed with vegetables for added nutrition

User Comments:

• "This was a great alternative to traditional egg foo young. It was so flavorful and filling."
• "I love that this recipe is keto-friendly. It's a delicious and guilt-free comfort food."
• "The shiitake mushrooms added a nice umami flavor to the dish."
• "This was a hit with my family. Everyone loved the crispy exterior and the tender vegetables inside."
• "This is a great meal prep option. It's easy to make ahead of time and reheat for a quick and satisfying meal."

Special Precautions and Tips:

• If you don't have shiitake mushrooms, you can substitute another type of mushroom or leave them out altogether.
• To make the dish vegan, you can omit the eggs and use tofu instead.
• For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the egg mixture.