Low Fat Egg Foo Young
Lighten up your favorite Chinese takeout dish with this delicious and guilt-free Low Fat Egg Foo Young. This recipe swaps out whole eggs for fluffy, protein-packed egg whites, combined with a colorful medley of fresh vegetables like crunchy bean sprouts, sweet red bell pepper, earthy mushrooms, and more. Pan-fried to golden perfection using nonstick spray, each tender patty is a low-calorie delight. Top it off with a velvety, low-sodium soy sauce glaze that ties all the flavors together for a healthier twist on a classic. Ready in just 30 minutes, this wholesome dish is perfect for busy weeknights or meal prep, offering all the savory satisfaction without the extra fat. Whether you’re watching your waistline or looking for a fresh take on comfort food, this Egg Foo Young recipe is a must-try!
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Ingredients
- 8 large Egg whites
- 0.5 cup Carrot
- 1 cup Bean sprouts
- 0.25 cup Green onions
- 0.5 cup Red bell pepper
- 0.5 cup Mushrooms
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Cornstarch
- 0.25 cup Water
- 1 as needed Nonstick cooking spray
Directions
Step 1
1. Begin by preparing all vegetables: grate the carrot, slice the red bell pepper into thin strips, chop the mushrooms, and thinly slice the green onions.
Step 2
2. In a large mixing bowl, whisk the egg whites until they are slightly frothy.
Step 3
3. Add the grated carrot, bean sprouts, green onions, red bell pepper, and mushrooms to the egg whites. Mix well to combine.
Step 4
4. Heat a large nonstick skillet over medium heat and lightly coat it with nonstick cooking spray.
Step 5
5. Pour about 1/3 cup of the egg and vegetable mixture into the skillet to form a patty. Cook until the edges are set and the bottom is golden brown, about 2-3 minutes.
Step 6
6. Flip the patty carefully and cook the other side for another 2 minutes or until golden brown and cooked through. Remove from the skillet and keep warm. Repeat with the remaining mixture.
Step 7
7. In a small saucepan, combine the low-sodium soy sauce, water, and cornstarch. Whisk together until smooth.
Step 8
8. Heat the saucepan over medium heat, stirring continuously until the sauce begins to thicken, about 2-3 minutes.
Step 9
9. Serve the Egg Foo Young hot, drizzled with the low-fat sauce.
Nutrition Facts
| Serving size | (694.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 326.4 |
| Total Fat 4.0g | 0% |
| Saturated Fat 0.6g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 0mg | 0% |
| Sodium 1615.6mg | 0% |
| Total Carbohydrate 36.6g | 0% |
| Dietary Fiber 6.9g | 0% |
| Total Sugars 12.9g | |
| Protein 39.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 83.5mg | 0% |
| Iron 3.2mg | 0% |
| Potassium 1300.7mg | 0% |
Source of Calories