Stacked Foo Yung

Ingredients

2 to 4 tbsp (10 to 20 mL)  oil
2/3 cup (150 mL) sliced mushrooms
6 eggs
1/3 cup (75 mL) bean sprouts or thawed frozen peas
1/3 cup (75 mL) slivered sweet red pepper or diced water chestnuts

Directions

Heat 1 tsp (5 mL) of the oil in large non-stick skillet over medium heat. Cook mushrooms until soft; remove and set aside. Whisk 2 eggs in medium bowl until frothy; stir in mushrooms. Heat skillet over medium heat; add oil as needed. Pour 1/3 of the mixture per omelette into the skillet. Spread mushrooms evenly. Cook until lightly browned, about 1 to 2 minutes per side. Remove and keep warm; repeat process with next 2 eggs; stirring in sprouts. Repeat with remaining 2 eggs and red pepper. Stack one of each type of omelette on 3 plates. Serve drizzled with warm sauce (below).

Sauce:

Whisk together in small saucepan: 1 - 2 tbsp (15 to 30 mL) soy sauce and 1 tbsp (15 mL) cornstarch. Stir in 3/4 cup (175 mL) low-sodium chicken broth and 1/4 tsp (1 mL) sesame oil. Bring to boil, stirring constantly. Reduce heat; simmer, about 1 to 2 minutes. Remove from heat; stir in 1 thinly sliced green onion.Tip: Add chopped cooked meat or small shrimp for extra protein.
 

Makes: 9 small omelettes (3 servings)

Preparation: 5 minutes

Cooking: 12-18 minutes

Standing: 10 minutes

Nutrients per serving:

Calories: 240
Protein: 15 g
Carbohydrate: 7 g
Fat: 17 g