- YIELDS | 4 SERVINGS
- PREP TIME | 5 MINS
- COOK TIME | 15 MINS
I’ve always loved Egg Foo Young, aka a Chinese omelette, but I was intimidated to make it at home until I found a veggie-packed alternative at health.com. I added more broccoli slaw because why not! This healthy alternative is not only easy to make, but it is incredibly delicious. Use store bought broccoli slaw to make life even easier. This dish is so scrumptious and oozing with umami, I bet you’ll find yourself making it for breakfast, lunch, and dinner!
- 2 garlic bulbs, peeled and minced
- 1 tsp ginger, fresh, about 1-inch piece
- 1/2 cup scallions, from 3-4 scallions, chopped, plus more for garnish
- 4 large eggs
- 4 teaspoons soy sauce, low-sodium
- 1 teaspoon black pepper
- 2 tablespoons neutral tasting oil
- 1 tablespoon sesame oil
- 4 cups packaged broccoli slaw
- Heat the neutral oil in a large, nonstick pan over medium high heat.
- Add the broccoli slaw and scallions and cook until tender but still crisp, about 4-5 minutes.
- Add the garlic and ginger and stir for about one minute and until fragrant.
- In a medium size bowl, beat the eggs, black pepper and half the soy with a fork or whisk until mixed thoroughly.
- Pour the mixture over the broccoli slaw in the skillet pan. Be sure to tilt the pan to distribute the egg mixture evenly.
- Reduce the heat to medium and cook until browned on the bottom about 3-4 minutes.
- Loosen the egg foo young from the sides of the pan and using a large spatula, gently slide it onto a plate. Carefully flip the plate of egg foo young back into the pan to cook the other side.
- Slide the omelette onto a serving plate and sprinkle with the remaining soy sauce and sesame oil.
Add red chili flakes or jalapeño to spice it up, and garnish with cilantro if that’s your thing.