Low Fat Egg Foo Young
Discover a healthier twist on a classic takeout favorite with our Low Fat Egg Foo Young recipe—a delightful fusion of flavor and nutrition! This lighter version swaps whole eggs for fluffy egg whites, creating a guilt-free base that’s packed with vibrant vegetables like bean sprouts, carrots, mushrooms, and colorful bell peppers. Perfectly pan-fried using nonstick cooking spray, these golden patties pair beautifully with a quick, low-sodium soy sauce glaze that’s rich and satisfying without excess oil or salt. Ready in just 30 minutes, this recipe is ideal for anyone seeking a nutritious, low-fat meal that doesn’t skimp on taste. Serve on its own, or enhance it with steamed rice or greens for a wholesome, restaurant-quality experience right at home. Whether you're embracing clean eating or simply looking for a fresh dinner idea, this Low Fat Egg Foo Young is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
2. In a large mixing bowl, whisk the egg whites until they are slightly frothy.
3. Add the grated carrot, bean sprouts, green onions, red bell pepper, and mushrooms to the egg whites. Mix well to combine.
4. Heat a large nonstick skillet over medium heat and lightly coat it with nonstick cooking spray.
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.
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.
7. In a small saucepan, combine the low-sodium soy sauce, water, and cornstarch. Whisk together until smooth.
8. Heat the saucepan over medium heat, stirring continuously until the sauce begins to thicken, about 2-3 minutes.
9. Serve the Egg Foo Young hot, drizzled with the low-fat sauce.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1616 mg | 70% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 12.9 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1301 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
