Stacked Foo Yung

  • Serves: 3
  • Cooking Time: 15 MINS
  • Total Calories: 189 CALS

Nutrients per serving:

  • Fat: 11g
  • Sugars: 2g
  • Protein: 15g
  • Fibre: 1g
  • Carbohydrate: 8g

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.

Preparation: 5 minutes

Cooking: 15 minutes

Ingredients

  • Sauce:
  • 1 1/2 tbsp (25 mL) soy sauce
  • 1 tbsp (15 mL) cornstarch
  • 3/4 cup (175 mL) salt reduced chicken broth
  • 1/4 tsp (1.25 mL) sesame oil
  • 1 green onion, thinly sliced
  • Omelette
  • 6 eggs
  • 2/3 cup (170 mL) sliced mushrooms
  • 1/3 cup (75 mL) bean sprouts or frozen peas, thawed
  • 1/3 cup (75 mL) slivered red pepper or diced water chestnuts